Novi recepti

Jarlsberger

Jarlsberger

Sastojci

  • 4 kriške Jarlsberg sira, Lite ili dimljeni sir od hikorija
  • 1 kilogram goveđeg mesa
  • majonez, senf ili kečap po ukusu
  • 4 lepinje za hamburger
  • 4 velika lista zelene salate
  • 8 kriški krastavaca
  • 4 komada crvenog luka, iseckanog
  • soli po ukusu
  • biber po ukusu
  • 2 belanca

Upute

Lagano pomiješajte meso sa snijegom od bjelanjaka, soli i papra, te oblikujte 4 pljeskavice. Pecite hamburgere oko 4-5 minuta sa svake strane. Tokom posljednjih minuta kuhanja, stavite krišku Jarlsberg sira na hamburgere dok se ne otopi.

Zagrijte lepinje na roštilju, pa premažite lepinje majonezom, senfom i/ili kečapom. Dodajte listove zelene salate, kriške rajčice, crveni luk i kisele krastavce. Poslužite i uživajte.


Hrana sama!

Imam slabost prema krekerima. Posebno volim krekere od sira, one male četvrtaste. Znate na koje mislim. Iako imaju jako puno natrija i škroba, povremeno ću se prepustiti i kupiti kutiju. Međutim, Mr. Food It Yourself trenutno zaista dobro kontrolira svoju glukozu dijetom koja kontrolira ugljikohidrate. Ove sedmice sam zaista želio krekere sa sirom, ali nisam želio unijeti super primamljivu užinu s rafiniranim ugljikohidratima u kuću. Sabotiranje vašeg supružnika nije ljubazna stvar.

Kao i obično, internet je priskočio u pomoć. Našao sam ovaj zaista sjajan recept od King Arthur Baking za krekere od bademovog brašna. Ako se pomaknete dolje do dna recepta, pronaći ćete opciju sira. Da, u frižideru imam savršeno iseckan blok cheddara, ali imamo i zaista ukusan sir u prahu koji je gospodin Food It Yourself kupio. Kao što vidite, nije bilo izgovora da se ne okušam u krekerima od sira od bademovog brašna.

Riječ o bademovom brašnu- poput ostalih brašna koja nisu pšenično brašno, bademovo brašno se u receptima ponaša drugačije od pšeničnog brašna. Ova marka ima koristan savjet na poleđini. Trebat će vam više bademovog brašna po jedinici tekućine nego pšeničnog brašna.

Takođe, bademovom brašnu nedostaje gluten, protein koji dobro drži zajedno pečeno na bazi pšenice. Ako recept pretvarate iz pšenice u badem, morat ćete dodati neku vrstu veziva. Najbolje je da koristite recepte formulirane za vrstu brašna koju koristite.

Konačno, ključ zdrave prehrane je umjerenost. Prekomjerna konzumacija krekera od bademovog brašna bila bi jednako loša kao i pretjerana konzumacija rafiniranih ugljikohidrata u komercijalno krekerima. Za većinu nas svaka hrana može biti prerađena u zdrav, dugotrajan način prehrane. Ključno je razumjeti kako se određena hrana uklapa u vaše dnevne prehrambene potrebe. Svaki kreker će potrošiti dio vašeg unosa kalorija. Ovi krekeri će potrošiti manje vašeg unosa ugljikohidrata.

Mjerenje i miješanje sastojaka trajalo je manje od pet minuta, pa bih ovaj recept definitivno nazvao brzim i lakim. Sir u prahu bio je suši nego što bi bio naribani svježi sir, pa sam morao dodati još jedno jaje. Kokoške u posljednje vrijeme dosta nesu pa sam rado upotrijebio drugu.

Korištenjem pergamentnog papira znatno je lakše razvaljati mrvičasto tijesto. Bio sam zabrinut da će otrgnuti rubovi izgorjeti tokom pečenja, pa sam upotrijebio donji pergamentni list da presavijem ivice. Zatim sam nastavio tanko razvaljati tijesto.

Vjerovatno sam mogao malo preciznije razvaljati tijesto, ali neravne ivice čine da izgleda rustikalno i zanatski. To je moja priča. I ja se držim toga. U zagrejanu rernu!

Nakon propisanog vremena pečenja krekeri su bili smeđi, ali ne dovoljno hrskavi. Polomio sam ih, okrenuo i napravio jedan sloj na rešetki za pečenje. Stavila sam ih u pećnicu na još nekoliko minuta. Zatim sam isključio pećnicu, razbio vrata i ostavio pećnicu da se ohladi sa krekerima unutra. Ovu sam tehniku ​​upotrijebio za oštrenje drugih stvari bez previše zapečenja. Prilično je dobro funkcionirao i sa ovim krekerima.

Brinuo sam se da će bademovo brašno biti pješčano i zrnasto, ali tekstura se ne razlikuje previše od onih grickalica sa crvenim pakovanjem od sira. Mr. Food It Yourself i slažemo se da su bili samo malo “toastiji ” nego što smo voljeli. Sljedeći put ću razvaljati tijesto i ili malo smanjiti temperaturu pećnice ili ih ispeći bez uključenog ventilatora. Sve u svemu, ovo nazivam uspješnom misijom pečenja grickalica.

Uživao sam u pravljenju ovih krekera. Siguran sam da gospodin Mr. Food It Yourself uživam u njihovom jelu. Mijenjanje prehrane može biti izazov. Upotreba vaših DIYet vještina može ih učiniti zabavnim izazovom. Koji su najbolji recepti prilagođeni ishrani koje ste isprobali? Šta su najgore? Podelite u komentarima!


Mršav plan večere s račvanjem (19. sedmica)

Ovi planovi večere temelje se na porodici od 4 osobe i uključuju plan obroka i listu za kupovinu radi vaše udobnosti.

Također sam kreirao popis za kupovinu s idejom da imate pri ruci osnovne začine i ostave/kuhinjske namirnice. Stoga ćete htjeti još jednom provjeriti recepte i popis za kupovinu kako biste bili sigurni da imate sve što vam je potrebno.

Ispod ćete pronaći popis za kupovinu i sedmični plan obroka.

Kliknite na sliku da biste je preuzeli/odštampali!

Evo liste veza do recepata za ovonedeljni plan obroka.

Po potrebi ih pregledajte/odštampajte.

Plan večere za mršavu vilicu (19. sedmica)

Lista za kupovinu:

Mršave ćufte od puretine Sriracha (Crock Pot):
1 (12 Oz.) Flaša Stubb's Texas Sriracha Anyce Sauce
1 Lb. Lean Ground Turkey
1/2 C. Sitno narezan beli luk
1/4 C. Cijele pšenične mrvice
1/4 C. Cilantro, iseckan
1 veliko bjelance
1 zeleni luk
2-3 češnja češnjaka
1 žlica. Svježi mljeveni đumbir
1/2 žlice. Stubbovo začinjeno svinjsko/pileće začin (suhi začin za roštilj)
Pirinač
Povrće na pari

Pesto i amp pileća tortelinijeva supa:
1 mali žuti luk (1 C.)
8 C. Redukovana natrijumska pileća juha
Mršavi Pesto ili već pripremljeni Pesto za laganu trgovinu (PRILAGODITE LISTU KUPOVINE PREMA TOME)
1 kora italijanskog sira (po izboru, ali ukusno!)
18 Oz. Tortellini od integralnog pšeničnog sira
8 Oz. Pileća prsa bez kostiju i kože
2 C. Svježi dječji spanać
Svježe naribani talijanski sir (parmezan/Grana Padano.)
Side Salads

Ratatouille, jedna tava bez glutena:
1 srednja šargarepa
1/2 srednjeg belog luka
1/2 srednje tikvice od žira
1 (14,5 oz.) Konzervirani redukovani natrijum -bob
1 srednja tikvica
1 srednji paradajz
1 kesica rustikalnog umaka od ratatulija (koristila sam „Haks Paks sos za kuhanje u jednom loncu“.)
1 C. Kuhana kukuruzna kukuruzna kukuruzna namirnica bez glutena (koristila sam Sam Mills.)

Zdravi Jarlsberger:
1 Lb. Dodatno nemasno mleveno goveđe meso
2/3 C. Iseckana šargarepa
2 velika belanca
1/4 C. Potpuno prirodni BBQ umak
1/4 C. Mrvice od integralnog pšeničnog hljeba
1 žlica. Mleveni crveni luk
1 Beli luk
1 kašika. Prirodni suhi začin za roštilj
5 kriški sira Jarlsberg® Lite
5 listova salate
1/2 paradajza
10 kriški turšija
1/2 crvenog luka


Venezuelski dabrovi sir?

Postoji li venecuelanski sir od dabra? Kako uopće mužeš dabra? Da li Venecuela čak imati dabrovi?

VIŠE HRANE!

More Foods

Ako nikada niste vidjeli ili čuli za zloglasnu skicu "Cheese Shop" iz Leteći cirkus Monty Pythona, kako si uopšte preživeo ovoliko?

To je ovako: U videu se nalazi smiješna skica dolje ↓. Ali u najistinijoj stvari Monty Python Prema tradiciji, u bujici riječi krije se i najmanje jedno uskršnje jaje: John Cleese pita ima li u sirari venecuelanskog dabrovog sira.

Ja sam barem na razumnoj udaljenosti od razuma, pa kad sam prvi put primijetio zahtjev za venecuelanskim dabrovim sirom, iznervirao sam se i zakolutao očima. Kako glupo!

Izvinite! Mogu li umjesto toga reći "apsurdno"? U redu, super. Hvala!

Kako apsurdno. Ko bi se mogao potruditi istražiti postoji li dabrov sir?

Bacam se na milost i nemilost suda kada sam prvi put ugledao "Cheese Shop" skoro 20 godina prije nego što je Internet postojao.

U redu, ispod ovog odlomka možete uživati ​​u "Prodavaonici sira", a ispod te fotografije s desne strane možete si nanijeti veliku hrpu teorije zavjere o postojanju ili nepostojanju venecuelanskog sira od dabra, a ispod video zapisa desno ispod ovog odlomka možete vidjeti popis svih sireva navedenih u “Cheese Shop”. Prijatno!

  • Svi sirevi!
  • Red Leicester
  • Tilsit
  • Caerphilly
  • Bel Paese
  • Red Windsor
  • Stilton
  • Gruyère
  • Emmental
  • Norveški Jarlsberger
  • Liptauer
  • Lancashire
  • White Stilton
  • Danish Blue
  • Double Gloucester
  • Cheshire
  • Dorset Blue Vinney
  • Brie
  • Roquefort
  • Pont-l’Eveque
  • Port Salut
  • Savoyard
  • Saint-Paulin
  • Carre-de-L'Est
  • Boursin
  • Bresse Bleu
  • Perle de Champagne
  • Camembert
  • Gouda
  • Edam
  • Caithness
  • Dimljeni austrijski
  • Japanska žalfija Darby
  • Wensleydale
  • Feta
  • Gorgonzola
  • Parmezan
  • Mozzarella
  • Pippo Crème
  • Danski Fimboe
  • Češko ovčije mleko
  • Venezuelski sir od dabra
  • Cheddar
  • Ilchester
  • Limburger

Dom Autorska prava i kopija 2015, LiveDog Productions.
Čestitamo ako doživite erekciju koja traje duže od 4 sata! Ne autoklavirati. Držati dalje od otvorenog plamena. Može uzrokovati glad i prekomjerno lučenje sline. Upalite osigurač i sklonite se. Operi ruke. Pritisnite guzicu. Trljajte ruke zajedno pod zrakom. Nemojte umetati u penis. Morate biti toliko visoki da biste ušli u vožnju. Vozač ne nosi gotovinu. Utvrđeno je da ovaj proizvod izaziva rak kod laboratorijskih miševa. Preporučuju se zaštitne naočare i hazmat odelo. Nemojte se rugati Happy Fun Ball -u. Nemojte savijati, spajati, vreteno ili unakazivati. Čuvati izvan dohvata djece. Rizik od gušenja. Ne perite kosu ili odeću u toaletu. Bez košulje, bez cipela, bez problema. Može izazvati pospanost. Alkohol može pojačati zabavu. Nikada nemojte raditi s vozačem viljuškara po imenu Klaus. Nije predviđeno za upotrebu na autoputu. Vozač kaskadera na zatvorenom kursu. Ne pokušavajte. Ne zaboravite nahraniti svog Trunk Monkey -a. Objekti u ogledalu mogu biti bliži nego što izgledaju. Izbjegavajte Kaliforniju: Sve u Kaliforniji uzrokuje rak.


Mršav plan večere s račvanjem (8. sedmica)

Ovi planovi večere temelje se na porodici od 4 osobe i uključuju plan obroka i listu za kupovinu radi vaše udobnosti.

Također sam kreirao popis za kupovinu s idejom da imate pri ruci osnovne začine i ostave/kuhinjske namirnice. Stoga ćete htjeti još jednom provjeriti recepte i popis za kupovinu kako biste bili sigurni da imate sve što vam je potrebno.

Ispod ćete pronaći popis za kupovinu i sedmični plan obroka.

Kliknite na sliku da biste je preuzeli/odštampali!

Evo liste veza do recepata za ovonedeljni plan obroka.

Po potrebi ih pregledajte/odštampajte.

Plan večere za mršavu vilicu (8. sedmica)

Lista za kupovinu:

Mršave ćufte od puretine Sriracha (Crock Pot):
1 (12 Oz.) Flaša Stubb's Texas Sriracha Anyce Sauce
1 Lb. Lean Ground Turkey
1/2 C. Sitno narezan beli luk
1/4 C. Cijele pšenične krušne mrvice
1/4 C. Cilantro, iseckan
1 veliko bjelance
1 zeleni luk
2-3 češnja češnjaka
1 žlica. Svježi mljeveni đumbir
1/2 žlice. Stubbovo začinjeno svinjsko/pileće začin (suhi začin za roštilj)
Pirinač
Povrće na pari

Pesto i amp pileća tortelinijeva supa:
1 mali žuti luk (1 C.)
8 C. Redukovana natrijumska pileća juha
Mršavi Pesto ili već pripremljeni Pesto za laganu trgovinu (PRILAGODITE LISTU KUPOVINE PREMA TOME)
1 kora italijanskog sira (po izboru, ali ukusno!)
18 Oz. Tortellini od integralnog pšeničnog sira
8 Oz. Pileća prsa bez kostiju i kože
2 C. Svježi dječji spanać
Svježe naribani talijanski sir (parmezan/Grana Padano.)
Side Salads

Zdravi Jarlsberger:
1 Lb. Dodatno nemasno mleveno goveđe meso
2/3 C. Iseckana šargarepa
2 velika belanca
1/4 C. Potpuno prirodni BBQ umak
1/4 C. Mrvice od integralnog pšeničnog hljeba
1 žlica. Mleveni crveni luk
1 Beli luk
1 kašika. Prirodni suhi začin za roštilj
5 kriški sira Jarlsberg® Lite
5 listova salate
1/2 paradajza
10 kriški turšija
1/2 crvenog luka

Obućar od paradajza:
1 veliki crveni luk
2 češnjaka belog luka
1/4 C. Suho crveno vino (koristila sam merlot.)
1/4 C. Bijelo brašno od integralnog pšenice
4 šolje paradajza Cherry
1 1/2 C. Bijelo brašno od integralnog pšenice
1 1/2 kašičice. Brašno
1 kašika. Osušeni peršun
1/2 kašičice. Osušeni drobljeni ruzmarin
1/2 kašičice. Bijeli luk u prahu
1/8 kašičice. Luk u prahu
1/4 C. Svjetlo maslac
1/3 C. Oštro sjeckani cheddar sa smanjenom masnoćom
2/3 C. Mlijeko bez masti


kako jesti brie sir – NFL Green

Skica trgovine sira (postoji li neki drugi naslov ??)

Savijač miša: Dobro jutro. Sjedio sam u javnoj biblioteci na Thurmon Streetu, pregledavajući ‘Rogue Herries ’ Horacea Walpolea, kad sam odjednom došao sav beznačajan.

Wensleydale: Beznačajno, gospodine?

Savijač miša: Esurient.

Savijač miša: (široki Yorkshire) Eee Bio sam gladan, kao!

Wensleydale: Oh, gladan.

Savijač miša: (normalan naglasak) Ukratko. Pa sam pomislio, ‘ malo fermentisane skute će uspjeti ’. Tako sam ograničio svoje Walpolling aktivnosti, napustio se i infiltrirao u vaše mjesto isporuke kako bih pregovarao o prodaji nekih sirastih namirnica. (gricka usne)

Wensleydale: Dođi opet?

Savijač miša: (široki sjeverni naglasak) Želim kupiti sir.

Wensleydale: Oh, mislila sam da se žališ na muziku!

Savijač miša: (normalni glas) Nebesa ne daj. Ja sam onaj koji uživa u svim manifestacijama Terpsihorejske muze.

Savijač miša: Volim lijep ples na koji ste prisiljeni.

Viking (široki sjevernjački naglasak): U svakom slučaju.

Wensleydale: Ko je to rekao?

Savijač miša: (normalan glas) Sad moj dobri čovječe, malo sira, molim.

Wensleydale: Da, svakako, gospodine. Šta želite?

Savijač miša: Pa, šta kažete na mali Red Leicester.

Wensleydale: Ja ’m, bojim se da smo tek izašli iz Red Leicestera, gospodine.

Savijač miša: Oh, nema veze. Kako si na Tilsitu?

Wensleydale: Nikada na kraju sedmice, gospodine. U ponedjeljak uvijek nabavite svježe.

Savijač miša: Tish tish. Bez obzira. Pa, četiri unce Caerphillyja, onda, ako možete, stasiti Yeoman.

Wensleydale: Ah, naručeno je već dvije sedmice, gospodine, očekivao sam ga jutros.

Savijač miša: Da, nije moj dan, zar ne? Pa, Bel Paese?

Savijač miša: Red Windsor?

Wensleydale: Uobičajeno, gospodine, da, ali danas se kombi pokvario.

Savijač miša: Ah. Stilton?

Savijač miša: Gruyere? Emmental?

Savijač miša: Ima li norveškog Jarlsbergera?

Savijač miša: Liptauer?

Savijač miša: Lancashire?

Savijač miša: White Stilton?

Savijač miša: Danish Blue?

Savijač miša: Double Gloucester?

Savijač miša: Cheshire?

Savijač miša: Ima li Dorset Blue Vinney?

Savijač miša: Brie, Roquefort, Pont-l ’Évêque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L ’Est, Boursin, Bresse-Bleu, Perle de Champagne, Camembert?

Wensleydale: Ah! Imamo malo Camemberta, gospodine.

Savijač miša: Znate! Odlično.

Wensleydale: Malo je tečno, gospodine.

Savijač miša: Oh, sviđa mi se što teče.

Wensleydale: U stvari, vrlo je tečno, gospodine.

Savijač miša: Bez obzira. Bez obzira. Predajte le fromage de la Belle France qui s ’apelle Camembert, s ’il vous plaît.

Wensleydale: Mislim da je trčavije nego što vam se sviđa, gospodine.

Savijač miša: (mrko se smiješi) Nije me briga koliko je to posebno tekuće. Predajte ga svom brzinom.

Wensleydale: Da gospodine. (savija se ispod pulta i ponovo se pojavljuje) Oh …

Wensleydale: Mačka je to pojela.

Savijač miša: Caithness?

Savijač miša: Dimljeni Austrijanac?

Savijač miša: Sage Darby?

Savijač miša: Imate li malo sira, zar ne?

Wensleydale: Svakako, gospodine. To je prodavnica sira, gospodine. Imamo ’ Imamo …

Savijač miša: Ne, ne, ne, nemoj mi reći. Ja i#8217m željni pogađanja.

Wensleydale: Pošteno.

Savijač miša: Wensleydale:.

Savijač miša: Sjajno. Pa, ja ću onda imati nešto od toga, molim.

Wensleydale: Oh, žao mi je gospodine, mislio sam da mislite na mene, g

Savijač miša: Gorgonzola?

Savijač miša: Parmezan?

Savijač miša: Mozzarella?

Savijač miša: Pippo Crème?

Savijač miša: Ima li danskog Fynba?

Savijač miša: Čehoslovački ovčji ’s mliječni sir?

Savijač miša: Venezuelski dabrovi sir?

Wensleydale: Ne danas gospodine, ne.
(pauza)

Savijač miša: Pa neka bude jednostavno ’, šta kažete na Cheddar?

Wensleydale: Pa, bojim se da nemamo previše poziva oko toga u paru

Ne želite čak ni znati koliko smo sira pojeli.

Činjenica: Sudha je jednom prilikom pohađao diplomski seminar iz psiholingvistike pod nazivom "Sir" na kojem su učili o raznim vrstama sireva. Nisam siguran da li je u pitanju psiholingvistika, ali želim da moj program bude pogodan za uzimanje nečega što se zove, recimo, katalogiziranje i sir.

Namjereni ništa manje nego potpunom restrukturiranju prehrane Amerikanaca, Jedi, Pij i Budi zdrav možda će postići svoj cilj. Dr. Walter C. Willett započinje gromoglasan početak tako što će potpuno demontirati jednu od najvećih ikona u zdravstvu današnjice: USDA piramidu hrane koju svi učimo u osnovnoj školi. On krivi mnoge od piramidalnih preporuka#8217 i#82116 do 11 porcija ugljikohidrata, sve masti koje se koriste umjereno##za većinu trenutnog vala pretilosti. U početku se ovo može čitati drugačije od bilo koje knjige o dijeti, ali Willett također daje ključnu, rijetko spominjanu stavku o ovoj ikoni: “ Ono što treba imati na umu o USDA piramidi je da dolazi iz Ministarstva poljoprivrede, nadležne agencije za promicanje američke poljoprivrede, a ne od agencija osnovanih za praćenje i zaštitu našeg zdravlja. ” Nije ni čudo što su mliječni proizvodi i žitarice uzgojene u Americi, poput pšenice i kukuruza, tako istaknute u preporukama USDA-e.
Willettova jednostavna piramida ima nekoliko prednosti u odnosu na tradicionalni format. Njegove informacije su ažurirane i nećete pronaći preporuke koje dolaze od grupa sa posebnim interesom. Njegove ideje nisu ništa radikalno i#ako jedemo više povrća i složenih ugljikohidrata (ne, krumpir nije složen), naglašavamo zdrave masti i uživamo u malim količinama ogromne raznolikosti hrane, bit ćemo zdraviji. Naći ćete i neka iznenađenja, kao što su sumnje u sveukupne prednosti soje (osim ako niste voljni pojesti pola kilograma i pol tofua dnevno), te orašaste plodove s njihovim “dobrim ” udjelom masti , odlična su užina. Oslanjajući se na istraživanja, a ne na anegdote, ovo je čvrsto napisan nutricionistički vodič koji će vam pokazati pravu priču o načinu probave hrane, od glikemijskog indeksa za ugljikohidrate do mudrosti dodavanja multivitamina u vašu prehranu. Willett kombinira istraživanje s činjeničnim jezikom i besmislenim tonom koji akademske studije pretvara u lako razumljive prijedloge za život. –Jill Lightner


7 misli o & ldquo Sneeps & rdquo

recept? Obožavam škampe i griz i uvijek tražim prijedloge za to …

i moram naručiti griz Anson Mills ili tako nešto

Nažalost, napravio sam link u slučaju da je još neko zbunjen. Moram se i ponovno naručiti od Anson Mills -a.

Ja sam samo osnovni pastrnjak sa drvenastim centrima. Obično je ono što je ostalo slatko i ukusno, bez obzira na to koliko imaju godina.

I ja to radim, jarlsberger, ali iz nekog razloga pomisao da bih u svom pastrnjaku mogao ili ne mogao pronaći drvenasto jezgro ispunjava me egzistencijalnom strašću.

čekaj, pa stvari koje sam dobio u mojoj kutiji za organske poljoprivrednike koje su imale nejestivu mrežu drvenastog žvakanja, za koje sam mislio da su repa, su zapravo pastrnjak? ili …ne?

Pastrnak liči na mrkvu. Repa je u obliku velikih rotkvica. Da li to pomaže?


Jarlsberg In Paradise: Spam punjeni čizburger

Želite li pretvoriti svoje obične hamburgere u raj? Ovo svinjsko punjeno svinjsko meso i#8220Jarlsburger ” s Papaya Mango Slawom učinit će da vaši ukusi pomisle da su na samoj plaži! Ovo je sponzorisana objava za Jarlsberg USA.

Kad mi se Jarlsberg USA obratio da napravim recept za “hamburger u raju“, odmah sam iskoristio priliku. Ne samo da obožavam sir Jarlsberg, već smo i mi ljubitelji hamburgera i ovo je bilo pravo na našoj uličici. Mora da razmišljaš? Zašto hamburger u raju? Pa Jarlsberg USA trenutno održava promociju pod nazivom “Jarlsberg in Paradise ” promocija, gdje možete ući kako biste osvojili splav Jarlsberger, bilo putem FB -a ili slanjem poruka. Jedan splav se dijeli sedmično do Praznika rada! Svakako navratite na njihovu Facebook stranicu i uđite već danas. A sada, hajde da pričamo#8217 o ovom hamburgeru.

Punjeni svinjski svinjski čizburger: sveže mleveno svinjsko meso sa karamelizovanim slatkim lukom ono je što čini ovaj hamburger. A s centrom iznenađenja Spamom, zasigurno će unijeti okus u vaš uobičajeni hamburger. Spam se obično konzumira na Havajima, raju koji je bio inspiracija za ovaj hamburger.

Slapa od manga papaje: ako se možete dočepati svježih manga i papaje, napravite ovaj slaw! Dodir svježeg cilantra posvijetli plodove i uravnoteži slatkoću. Poslužite ovu papaju na hamburgeru ili čak kao salatu.

Kečap od ananasa: tako brz i jednostavan začin koji se tako dobro slaže s ovim cheeseburgerom. Zamislite mogućnosti! Volimo koristiti organske kečape od kukuruznog sirupa bez visoke fruktoze, koje zatim možete pomiješati sa svojim omiljenim ljetnim voćem, a naš je ananas.


Dvorište za snimanje u eteru: Svjetski poznati jezuit posut hranom

Svjetski poznati jezuit posut hranom bio je jedan od najomiljenijih i najuspješnijih estrada međuratnih godina. Vjeruje se da se pojavljivao u svakom pojedinom primorskom odmaralištu u zemlji, grandioznom i trošnom, u i izvan sezone, i uvijek uz zanosni pljesak. Ključ njegove privlačnosti bila je čista jednostavnost. Zavese bi se otvorile i ondje je, na pozornici, svjetski poznat i posut hranom, stajao jezuita. Pružio bi ruke, gotovo u pozi raspeća, i gledao u točku malo iznad glava publike. Nije bilo ukrasa, nije bilo "posla" s rekvizitima. Nakon nekoliko minuta zavjese bi se sklopile i-osim neizbježnog bisa-to je bilo to. Bila je to dobitna formula, ali ona, nažalost, nije se mogla prenijeti na radio, gdje su mnoge zvijezde estrade otišle do slave i bogatstva.

Tokom godina svoje najveće popularnosti, otprilike u deceniji od 1925. do 1935., svjetski poznati jezuit posut hranom uspio je, nekim čudom, sačuvati svoju anonimnost. Još uvijek ne znamo sa sigurnošću ko je on bio. Usprkos glasinama koje su govorile suprotno, znamo da je on bio pojedinac, pojedinac, a ne niz različitih jezuita. Ova optužba je prvi put iznesena u jezivoj novinskoj priči. U Daily Voodoo Dolly-u za 6. septembar 1929., hak koji je nazvan samo "Our Seaside Resort Reporter" tvrdio je da je originalni svjetski poznati jezuit posut hranom ubijen u nesreći (piknik, munja) i zamijenjen najmanje sedam drugih jezuita, koji su se redom pojavljivali na kraju pristaništa, prskani hranom. Ovu farsu besmislica sveobuhvatno je srušio istraživački reporter estrade John Pilge, čovjek koji je poznavao svoj luk.

Ali čak ni Pilge nije bio savršen i čini se da je on bio izvor uobičajenog pogrešnog shvaćanja prirode isusovačkih nastupa. Umjesto da su to ponovili nincompoop wannabe povjesničari primorskog estrade, to je ideja da je isusovac stajao na pozornici, isprva netaknut u svom sutanu, i da su ga članovi publike posipali hranom gađajući ga jajima, voćem, komadima meso, supa, kečap, ad muka. Pa da budem kristalno jasan-nema ni trunke dokaza da je to ikada bilo tako. Više od toga, to kosi temeljno pogrešno razumijevanje cijele poante tog čina, i razlog zbog kojeg je bio toliko popularan, da su isusovci jednostavno stajali, mirni, raširenih ruku, slabo sveti, svjetski poznati i razbacana hranom.

U ovim izvedbama postojala je umjetnost koju gubimo iz vida u našem modernom, brzom dobu pap 'n' twaddlea. Pogrešno bi bilo pomisliti da je isusovac bio ništa drugo do neuredan izjedač sa manirima za stolom Kafke, koji je jednostavno dopustio da se razne mrlje i mrlje nakupe na njegovom sutanu. Svatko je to mogao postići upornošću, odlučnošću, slapdash prehrambenim navikama i izbjegavanjem rublja. Zapravo, jedno vrijeme postojao je suparnički čin poznat kao svjetski poznata časna sestra sa slaninom i jajima. Iako žena lijepih manira i izvanredne lične higijene, bila je očarana mamcem s kraja svjetla i posvetila se dopuštanju da joj veliki dio prženog doručka padne na naviku. Bio je to pokušaj volje da se ne pošalje ravno u veš, ali stisnula je zube, pomolila se i izašla na pozornicu. Njen sam po sebi bio je prilično očaravajući čin, jer je klečala u stavu predanosti, stežući zrnca krunice, pokazujući svoje mrlje od žumanjaka i masti od slanine. No, s opravdanjem se na nju gledalo kao na imitatora, a publika je nije uspjela zagrijati. Kasnije je postigla određeni uspjeh potpuno drugačijim činom, uključujući cjediljke za čaj, vješalice za kapute i izvođenje majmuna.

Genij svjetski poznatog isusovca razbacanog hranom, s druge strane, bio je u tome što je prskanje izvedeno, iza pozornice, neposredno prije svakog izvođenja. Uklonio bi svoj sutan, položio ga ravno na pod i nastavio ga prskati bilo kojom hranom koja mu je došla pod ruku. On bi iz cijele prostorije tukao jaja ili voće, zalio ga supom i juhom, pahuljicama i umacima, te ga obasipao mrvicama kruha i keksa. Iako nema dokaza da je Jackson Pollock ikad bio svjedok ovih priprema, čini mi se nezamislivim da je ikada mogao doći do svoje tehnike akcijskog slikanja, a da prethodno nije gledao svjetski poznatog isusovca razbacanog hranom.

Iako postoji zajedničko slaganje da je on, van svake razumne sumnje, bio isusovac i razbarušen hranom, nekoliko komentatora iz prošlosti pitalo se o tom "svjetski poznatom" djelu. S obzirom na to da se ne zna da je ikada nastupao izvan obalnih odmarališta svoje zemlje, pitaju se ima li istine u tvrdnji da je bio poznat širom svijeta? To su bile međuratne godine, zapamtite, kada su komunikacije bile tehnološki primitivne u odnosu na naše doba. Kako bi ljubitelj estrade u dalekim stranim krajevima ikada čuo da se priča o dešavanjima na kraju nestabilnog pristaništa u izvan sezone primorskom ljetovalištu u našoj blagoslovljenoj zemlji? To je relevantno pitanje. Ali zanemaruje odlučujuću ulogu koju je njegov menadžer odigrao u svjetski poznatoj jezuitskoj karijeri razbacanoj hranom.

"Pukovnik" Tom Emersonlakeandparker bio je lupež i nitkov, i impresario genija. On je prvi vidio potencijal tog netaknutog crnog sutana, vidio ga je kao praznu ploču po kojoj se hrana mogla posipati, a zatim prikazati, kao u živopisnom prikazu, obožavanoj publici. Shvatio je da je samo trebao pronaći savršenog isusovca, prvo napraviti razbacivanje hrane, a zatim mirno stajati raširenih ruku desetak minuta na pozornici uz more. Po svemu sudeći, tražio je više od šest godina prije nego što je pronašao svog čovjeka-čovjeka čije ime i dalje ostaje tajna. Na prvih nekoliko nastupa, koji su bili označeni kao isusovci posipani hranom, čin je bio neuspjeh. No, umjesto da se odrekne svog izbora jezuita, što bi lako mogao učiniti, "pukovnik" je umjesto svog umjetničkog imena dodao "svjetski poznat". Bio je to potez genija. Mnoštvo se gomilalo da vidi lika koji je već-mislili su-legenda. Nisu bili razočarani, jer tko bi mogao biti? Svakako, u današnjem svijetu prepunom zabave, ne uspijevamo registrirati koliko smo osiromašeni. U eri višekanalne televizije i YouTubea i pučanstva s pažnjom komarca, trebali bismo vapiti, u našim milijunima, za raznolikost koja će duhovno obogatiti poput svjetski poznatih jezuita razasutih hranom. Možda ovo čita mladi tiro jezuit sa gorućom željom da zabavi mase. Znat će šta treba učiniti.

Prvobitno objavljeno 2012.

BITI ISTINITI ZNAČAJ OTKRIĆA GROBE ANAXAGROTAX -a

Moje upućivanje na Tuesday Weld neki dan je navelo čitatelja da zatraži premještanje [sic] ovog djela od prije dugih sedam godina.

Bilo da je poznato da je četrnaestog dana mjeseca marta u godini kiseljenja posljednja godina, g. THUBB, časni sudija. Sekretar poglavlja Pointy Town kluba obožavatelja Tuesday Weld, unajmio je charabanca za potrebe ekskurzije u udaljene dijelove spomenutog grada, na izlet i razmjenu slikovnih kolekcionarskih čestitki Tuesday Weld -a, njenih savremenika i njenih vršnjaka.

Da je vozač charabanca bio čovjek strašnog lica i zle reputacije. Da je za njega rečeno da ima fantomske udove, uz date udove, i da iako ih ljudsko oko nije moglo uočiti na običnom dnevnom svjetlu, ipak su bili prisutni, te bi se za vozača moglo reći da ima oblik ogromnog pauka da li je ikada viđen ceo.

Da su troškovi najma charabanca i vozača podmireni pretplatom na fond za izlete i piknik kluba Kluba obožavatelja Weld u utorak, kojim upravlja Hon. Blagajnik MR BRIMSTONE. GOSPODIN THUBB i MR BRIMSTONE bili su u zavadi zbog nemogućih i besmislenih misterija poznatih nikome osim njima i njihovim suprugama i pokojnom beadleu, g. FLAIL, koji su poginuli od muke u februaru prošle godine. Da je relikt g -dine FLAIL bio ograničen na ludnicu u kojoj je, u mahnitosti, plela u svim svojim satima budnosti.

Da je vozač charabanca, po imenu BINNS, nakon što je dogovorio put s izletištem s gospodinom THUBB -om, skrenuo svojim vozilom prema brdima, odakle je njegova namjera bila isporučiti sve članove kluba obožavatelja Weld u utorak u kandže Grunty Man, koji je stanovao u jazbini na tim brdima. Taj BINNS nije trebao steći nikakvu novčanu prednost ovom izdajom, s obzirom da mu je jedina svrha bila nestašluk i malverzacije. Da ih je brbljanje izletnika unutar charabanca toliko uzbudilo da niko nije shvatio divergenciju.

Toliko mraza i leda ležalo je na cestama u ožujku, jer je to bila gorka sezona. Da nije bilo zrnca niti bilo čega od građanskih ljudi iz Pointy Towna koji su ga širili po cestama da ih je bilo, jer su bili u sporu u pogledu svoje stipendije i držali su transparente u gomili ispred građanske dvorane i imali su kade koje su udarili glavnom snagom. Bez obzira na njegove velike zasluge kao vozača charabanca, BINNS je uzrokovao da vozilo sklizne ski-skaw-skoo s predviđenog puta i zaroni u jarak nekih četiri milje dok vrana leti pored obilaznice na Blister Laneu. Da je BINNS krenuo rutom dogovorenom sa gospodinom THUBB -om, takva nesreća se nikada ne bi dogodila.

Da su se gospoda i dame iz kluba navijača Tuesday Weld ponašali pristojno i dostojanstveno. Da su oni koji su izbačeni iz charabanca pomagali onima koji su ostali unutar njegove uvrnute olupine da pobjegnu. Da su se okupili u jarku i pijuckali s dužinom finoće iz tikvica supe koje su se cijevile vruće. To je Hon. Sekretar za korespondenciju, GĐA GLEETY, distribuirana svim poznatim i pouzdanim mozgovnim prahovima dr Gillespiea za ublažavanje poremećaja živaca i kože. Te suze emocija prolivene su kad se vidjelo da GOSPODIN THUBB i GOSPODIN BRIMSTONE ostavljaju po strani svoje razlike u suočavanju sa katastrofom i rukuju se međusobno s muškom strpljivošću.

Prošlo je dosta vremena prije nego što je primijećeno da vozač charabanca BINNS nije bio prisutan s ostalima u jarku. To znači da ga je BINNS prvom prilikom uhvatio za petama. Da je njegovo bježanje steklo veliku ekspediciju iz činjenice da su njegove vidljive pete bile praćene bilo kojim brojem fantomskih potpetica. That the direction of BINNS' fleeing was into the hills, where he threw himself upon the mercy of the Grunty Man with terrible bewailings that he had failed in his appointed task. That the Grunty Man was a stranger to mercy and grunted loud and awful grunts and dragged BINNS into the depths of his lair. That not hide nor hair of BINNS was ever seen again on this spinning earth.

That the composure of the members of the Tuesday Weld Fan Club was a magnificent thing and a pride unto Pointy Town. That when wounds were bandaged and shattered bones set with splints, they clambered forth each and every one from the ditch to make the journey home on foot. That night fell and they lost their way yet did not once screech in terror nor complain of chill. That they kept their spirits up by calling one to another the titles of feature films in which Tuesday Weld had appeared, to which another would respond by calling out the name of the character she had played in said feature film, so that MR BRIMSTONE might call Rally 'Round The Flag, Boys! and MRS GLEETY call Comfort Goodpasture, or MR THUBB call The Private Lives Of Adam And Eve and the Hon. Picnics Secretary MRS BLEARS call in return Vangie Harper.

That such jollies were brought cruelly to a close when it happened in the darkness that MR THUBB collided with an enormous block of masonry and was knocked insensible. That MRS GLEETY had exhausted her supply of Dr Gillespie's Powders but was able to revive MR THUBB with a draught of arquebusade-water from a canister within her handbag. That it was resolved to remain in the lee of the enormous block of masonry pending the break of dawn, for it provided some shelter from a wild wind which now was roaring. That to pass the time until dawn, the excursionists hummed tunes made famous by Dudley Moore and Pinchas Zukerman, respectively the second and third husbands of Tuesday Weld.

That when dawn came and examination was made of the masonry it was found to be covered in greatly mysterious inscriptions in an alphabet unknown to even the most erudite member of the Tuesday Weld Fan Club. That this was by common acclaim MR SHAMBEKO who was the author of many learned books, among them being a history of Pointy Town, a topographical description of the area around the Blister Lane Bypass, and a shot-by-shot analysis of the feature film I'll Take Sweden, in which Tuesday Weld appeared as the character JoJo Holcomb. That in scraping clumps of mud from the masonry the better to view the inscriptions, it became apparent that much of the block remained submerged below the ground. That MRS GLEETY produced from her handbag a number of gardening trowels which she carried on the aborted excursion in case within the vicinity of the picnic spot had grown such plants as campions and hellebore and lupins for the digging up and transplanting to her garden behind the house on Turpentine Boulevard in Pointy Town. That those of the party not yet faint with exhaustion set to with a will a-trowelling away the mud to reveal as much of the enormous block of masonry as their efforts might allow.

That thus was discovery made of the ancient tomb of Anaxagrotax. That MR SHAMBEKO thereafter wrote an account of the discovery and embarked upon an extensive lecture tour of many countries. That MR SHAMBEKO never failed to acknowledge the inadvertent part played by the evil spidery charabanc driver BINNS. That it remains unknown who or what Anaxagrotax was or in what era he lived if ever he lived at all. That his tomb now gleaming is surrounded by a fence to deter souvenir hunters, and that propped against the tomb, in a plain wooden frame coated with protection against the elements is a publicity photograph of Tuesday Weld, taken circa 1963 during production of the feature film Soldier In The Rain, in which she appeared as the character Bobby Jo Pepperdine. That it is apt that a soldier stands guard in a sentry box beside the tomb of Anaxagrotax, and that it is raining, and that there is no roof upon the box, so the rain falls directly upon the soldier, whose badge declares his name as Private Pepperdine.

I was at a loose end, staring out of the window looking at crows, and my mind turned to Ali Baba and his Forty Thieves. With a start, I realised how little I knew about them. As luck would have it, the very next day at a rummage sale I picked up a copy of a privately-printed pamphlet by Knud Padde, described on the title page as a Lecturer in Arabian Thievery Studies at the University of Ack-on-the-Vug, or possibly the University of Vug-on-the-Ack. Here is his list of the Forty Thieves, together with "preliminary notes" on each thief.

Corky--a hireling thief, a chump, a talc-powdered wastrel.

Mutcho--greasy, vindictive, base.

Ibster--looms terrible in dreams, licks ice cream cones.

Guff--the boffin of the gang, and sniper, and Tippi Hedren's penpal,

Spoors--great galumphing fool, Oppidan, thimble-fumbler.

Geraldo--of monstrous girth, of lively demeanour, of hand-stitched tunics.

Carsten--polishes off raisins, swigs tap water, goes shod in clogs.

Fang--inhabits palatial apartments with his wolf and his minuets.

Sudbury--exists on a higher plane, thumps things, distressed.

Oswin--suffers fools gladly, hung out to dry.

Bantock--dustpan and brush man, Hotspur, clackety rhythm.

Mort--hedger, was a water-bailiff, albino.

Hardcastle--fevered brow, distorted spine, curly ringlets.

Aptod--when first he flew he blundered into branches of dark trees.

Shopworn--lacks the common touch, hoist by petards, a darling.

Urbane--urbane yet ditzy, polka-dotted, ruminant.

Dobbin--pumped gas back in Montana, unbridled savagery, lacks depth.

Inky--several contradictory reports, buff-coloured envelope, chalk dust.

Anglepoise--Jesuit upbringing, weather station, tarred with broad brush.

Snapper--bolt upright, sprained ankles, Maoist.

Boomer--booming voice, bloody nose, best before dusk.

Chepstow--owls nest in his hair, he plays the piccolo, he eats mashed potato.

Zigzoo--champs at bits, stinks of Jarlsberger, often with conifers.

Delmore--lurid, spiteful, mechanical.

Esher--flabby, subject to fits, member of Tuesday Weld Fan Club.

Jetboy--likely to be found upon rotating things in park playgrounds.

Casement--proudly lumpen, secretly engaged to a flapper, podcaster.

Uck--abnormal alignment of head upon neck, neck grubby, hair unwashed.

Fig--a stone's throw from the sea, green about the gills, hot to trot.

Straubenzee--sings the songs his mother taught him in that Darmstadt nursery.

Fogbound--clatters to and fro, goes haywire, made of cement.

Wailywaily--hidden behind shutters, brilliantine in his hair, indiscreet.

Burgess--over by the ice rink, underneath the arches, powered by batteries.

Pepinstow--thunderous hooves, brilliant plumage, exquisite table manners.

Dixon--marimba, clutching at straws, gin slings and blood oranges.

Quangocrat--double helpings of sausage-shaped dough snacks.

This is a slightly revised version of a piece which originally appeared in 2011.


The Jarlsberger - Recipes

May 16, 2008
For a listing of other previous Retail Watch stories, please see our Retail Watch Archive.

By Kate Sander and Amelia Buragas

STAMFORD, Conn. — This spring marks many exciting marketing changes for Jarlsberg, which has the distinction of being both a brand and a type of cheese.

The trademarked cheese is a semi-soft, part skim cheese with a distinctive mellow and nutty flavor. It was developed in Norway when Professor Ole M. Ystgaard from the Agricultural University of Norway started to do research in 1956 on how to make a soft, medium-fat cheese with holes. The new cheese was named after Count Wedel Jarlsberg, the owner of an estate by the Oslo fjord, where an earlier version of this cheese had been made between 1815 and 1832. The Jarlsberg estate can trace its history back to the Vikings and the last Count of Jarlsberg approved the name before Jarlsberg was introduced in the 1960s.

Jarlsberg, traditionally imported from Norway, has expanded distribution through the addition of production facilities to keep up with the consumer demand. The production of Jarlsberg is developed under the strict guidelines of Tine B.A./Norwegian Dairies. It it is popular for entertaining, eating alone as a snack or incorporated into many different type of meals.

It is this variety of uses that Norseland Inc., which markets Jarlsberg in the United States, is hoping to capitalize on this year with a number of innovations.

In February, the company began rolling out new Fresh-Pak packaging for its slices, replacing the company’s traditional shingle packs. The rigid packaging is described as being convenient with an easy-to-open lid. The freshness seal preserves the quality and integrity of the cheese, says Dorthe Schechter, marketing manager, noting the cheese remains moist and fresh throughout the shelf-life. The rigid package also preserves the cheese so the slices are neat and do not break or bend in the package. The slices are easy to separate so a paper interleaf is not needed between the cheese slices.

“When you open it, you immediately get the beautiful aroma of the cheese,” Schechter says. “The product doesn’t change, and it preserves the flavor, taste, aroma and texture.”

In addition to freshness and consumer convenience, the new rigid packaging also provides more options at the retail level, Schechter notes. The sturdy package, which reduces peg hole tears, is more easily merchandised and can be displayed in a cheese case or on a peg. It’s also stackable.

This type of new packaging is being rolled out by a number of companies currently, and Norseland officials say they are pleased that Jarlsberg is among the first.

“We’re excited to be at the forefront of this major package trend,” says John Sullivan, president and CEO, Norseland. “After careful research, development and testing, we couldn’t be more pleased with the result: a state-of-the art, convenient packaging concept for our popular Jarlsberg specialty brand that satisfies the needs of retailers and consumers. We’re proud to introduce this kind of innovation, which enhances — rather than compromises — product integrity and quality.”

Norseland is using the tagline, “Fresh to the last slice” to promote the new packaging, and also has added a small green leaf to its packaging to denote the fresh quality.

The packaging conversion started with Jarlsberg, and Jarlsberg Lite slices are being transitioned to the new rigid packaging as well.

The new convenience packaging comes just in time for summer and one of Jarlsberg’s biggest ever summer promotions.

“All barbecues are not created equal,” will promote Jarlsberg during the Fourth of July holiday, and Norseland has teamed up with Weber Grill Creations and Fujifilm to create a nationwide campaign. The companies are working together to showcase how their products can combine to create a memorable event.

The marketing program will include a full-page FSI in newspapers nationwide June 29. The FSI will include sweepstakes information, a 55-cents-off Jarlsberg coupon and recipes developed by chef Jim Coleman, host of the television show, “Flavors of America.”

Coleman also is utilizing Jarlsberg in a cooking program that will be aired this summer and repeated over the next 12 to 24 months on the Comcast cable network and PBS, Schechter says. The shows, airing on cable and PBS, will begin appearing in June.

The barbecue sweepstakes and displays also will be in more than 10,000 stores for the summer holiday. Cheeseburgers made with Jarlsberg aren’t just being called cheeseburgers either they have their own name: “Jarlsbergers.”

At point of sale, there will be recipes utilizing Jarlsberg and helium balloons with photographs of the company’s signature Jarlsberger.

The company also is partnering with retailers who will do secondary placements of Jarlsberg in the meat department.

Schechter believes the campaign will create greater awareness of Jarlsberg, not just as a sliced cheese but as a cheese that is available in other forms, including wedges.

Norseland, which is owned by Norwegian company Tine B.A./Norwegian Dairies, also will be using the barbecue theme in its booth at the International-Deli-Bakery Association’s (IDDBA) show in New Orleans early next month. There, show attendees will be treated to a burger menu and burger samples created by Chef Coleman and featuring Jarlsberg and other cheeses Norseland represents, including Woolwich, Boursin, Garcia Baquero and Old Amsterdam.

In addition to marketing the Jarlsberg brand, Norseland has developed a number of strategic alliances in order to offer a greater portfolio of premium brands at value prices in the United States.

This year, Norseland is beginning to offer a new line of goat cheese spreads called Chevrai through its partnership with Woolwich Dairy Inc.

Sullivan says Woolwich continues to bring innovation and excitement to the specialty goat cheese category with this spreadable form of cheese.

Norseland also will be introducing new varieties of the Boursin brand, including a Garlic & Roasted Pepper Boursin and will be bringing back popular Boursin Apple, Cranberry and Cinnamon as a Holiday flavor. The Garlic & Roasted Pepper flavor is more of an everyday product, while the Apple, Cranberry & Cinnamon Boursin cheese is being offered as a limited edition flavor.

In addition to promoting these cheeses at IDDBA and other trade shows, Norseland will be running a “garden party” campaign focusing on the use of Boursin in outdoor entertaining beginning in June.

Norseland also recently announced deals with Spain’s Lacteas Garcia Baquero and Holland’s Westland Kaasexport BV. As a result, Norseland will handle the sales, marketing and distribution of Garcia Baquero and Old Amsterdam brands of premium imported cheeses.

“Both Norseland and the partner benefit from the strategic alliances that we have in the United States,” Sullivan says, noting that Norseland offers its partners logistical efficiencies as well as ready-made partnerships with retailers, in-store programs and brokers.

Sullivan is excited by what the future holds for the company, saying the alliances the company has created over the years are strong strategic fits for its portfolio because the company specifically works with companies that are leaders in their home market from both a quality and a position standpoint.

In addition, he notes that by partnering with Norseland and the Jarlsberg brand, companies benefit from increased visibility.

“In 2008, we are tracking to have the largest year in our history in terms of branded sales,” he adds.

Sullivan notes that like the rest of the industry, Norseland is working to offset increased input costs and a softening domestic economy.

However, he expects Norseland and its Jarlsberg brand to emerge from any economic downturn stronger than ever.

“Our research shows that consumers rely on brands during times of economic uncertainty,” Sullivan says. “Jarlsberg has always been a brand that has come out even stronger at the end.”


The Jarlsberger - Recipes

February 10, 2012
For a listing of previous Retail Watch stories, please see our Retail Watch Archive.

By Kate Sander

STAMFORD, Conn. — Jarlsberg has been exported to the United States for more than 45 years and is America’s top-selling brand of specialty cheese. But its longevity and market penetration do not preclude innovation.

One of the few cheeses to have the distinction of being both a brand and a type of cheese, Jarlsberg — with its mild, nutty unique taste unlike any other domestic or imported cheese — can boost a regular hamburger to a “Jarlsberger” — a use annually promoted by Norseland Inc., the exclusive importer and sales and marketing agent for the Norwegian cheese in the United States as well as an importer of several other specialty cheese brands.

Consumers and retailers can get pretty creative with their Jarlsberg. Jarlsbergers can take on all different kinds of forms, and Norseland has developed numerous recipes to get consumers’ creative juices flowing.

But the creativity doesn’t stop with burgers. Another popular use of the cheese has been a dip, often made by delis in the Midwest. To add convenience for retailers and make this use of the cheese available nationally, Norseland launched a new Jarlsberg dip nationwide in September.

The dip, made with 50 percent cheese, combines Jarlsberg shreds with mayonnaise and red onion in an 8-ounce microwaveable container, according to Deanna Finegan, marketing manager, Norseland Inc. The dip can be served hot or cold, and its uses are versatile — it can be used as a topping on burgers or potatoes or as a snack with crackers.

“Right now, there’s a trend toward dips, healthier dips, and snacking, and this product coincides with that,” Finegan says.

“The initial results have been strong with good feedback from the marketplace,” she adds, noting that the company also is looking at developing flavored varieties of the dip as well.

“We’re doing a
lot with Facebook.
There are lots of
ways to engage
consumers with
Facebook that
work with our
marketing efforts.
And there’s been a huge
increase in Twitter.
We’re very interactive
with consumers
on a daily basis.”

Deanna Finegan
NORSELAND INC.

Jarlsberg’s roots date back to the early 1800s when Norwegian cheesemakers attempted to produce a domestic version of Emmenthaler cheese from Switzerland. As is often the case when cheesemakers replicate a cheese, their efforts produced a slightly different product. Further innovation came in the 1950s when the University of Agriculture in Norway conducted developmental research on a semi-soft, part-skim cheese with eye formation. Professor Ole M. Ystgaard is credited with developing the bacteria cultures and manufacturing techniques used to process the cheese. The new cheese was named after Count Vadel Jarlsberg, whose estate was on the Oslo Fjord near where it was manufactured.

Norseland Inc., owned by TINE BA, is responsible for the importation and marketing of the brand and also oversees production of the cheese in the United States. As the cheese gained in popularity in the late 1990s, it began bumping up against import quotas, so the company began contracting commercial U.S. production of Jarlsberg in 2000. In addition to Jarlsberg and Jarlsberg dip, there is also Jarlsberg Lite, a 50 percent reduced-fat cheese with 30 percent fewer calories than regular Jarlsberg.

Norseland keeps the momentum growing with a number of promotions. A cross-promotion sandwich-making campaign, for example, will be launched this summer with Jarlsberg and Mezzetta brand peppers, Flatout flat bread and Foods Should Taste Good chips to promote sandwiches and meals using those products. The campaign includes a recipe contest for consumers that runs Memorial Day through Labor Day, with the grand prize winner receiving $25,000. The promotion will include in-store displays, point-of-sale materials and on-pack instantly redeemable coupons. In addition, the cross-promotion will include a Celebrity Chef Sandwich Charity Challenge. Chefs will submit a sandwich recipe and consumers will vote, with the top chef winning a $10,000 donation to the charity of their choice.

Norseland also will continue to grow its promotion of Jarlsbergers with this year’s summer promotion theme “Throw a Jarlsberger in Paradise Party.”

To engage consumers in all of these efforts, Jarlsberg utilizes social media including Facebook and Twitter.

“We’re doing a lot with Facebook. There are lots of ways to engage consumers with Facebook that work with our marketing efforts,” Finegan says. “And there’s been a huge increase in Twitter. We’re very interactive with consumers on a daily basis.”

Jarlsberg also has its own dedicated website, www.jarlsbergusa.com, which Norseland has updated with trendy pictures of the cheese.

The company also utilizes more localized advertising including radio ads in the New York metro area leading up to the Super Bowl. This coming week, Jarlsberg Lite will be a co-sponsor of Elle magazine’s Style 360 New York Fashion Week.

Finegan says the company believes in tailor-making regional promotions, both within stores and outside them, as a way to promote the brand and meet the needs of a variety of audiences. This includes incorporating all of the various aspects of promotions that are at its disposal.

“For example, some retailers don’t allow point-of-sale materials, but we can do a lot of digitally integrated promotions online,” she says. “There’s been a huge shift with a lot of consumers participating in social media, and we can reinforce that.”

• Innovating with other brands

“(Tapas de Queso)
is a wonderful item.
It can be used
for snacking but
isn’t limited to that.
It’s very versatile.
We’re very excited
about the response
we’re getting.”

Strong promotions are what Norseland excels at, and the company utilizes a variety of tools for the other brands it represents as well.

While Jarlsberg is Norseland’s flagship brand, the company also markets several other well-known brands including Ilchester, Woolwich Dairy, García Baquero, Old Amsterdam, Gabriella Suprema and Snøfrisk.

There have been exciting new developments in the English Ilchester brand, which the company purchased a few years ago, says Ruth Flore, who manages multiple brands for Norseland. For starters, there is a new packaging format that is replacing the full wheels of fruited and herb blended cheeses. Now in split/half wheels, the colorful products — such as Wensleydale with Cranberries, White Stilton with Lemon, and Double Gloucester with Onion & Chive —feature an easy-peel opening and are vacuum-packed for excellent display potential. New sampling/demo kits have been developed, Flore adds. The traditional or territorials (including Red Leicester, Cheshire, Double Gloucester, Cheddar Wensleydate and Stilton) remain in full wheel format and exact weight cheeses are available in parchment.

Flore says two exciting cheeses the company is featuring are Applewood Smoked Cheddar, a golden-amber, dense semi-hard cheese with a unique, delicate essence, and Beer Cheese, in which an extra strong ale and a secret blend of spices are added to a mature Somerset Cheddar for a smooth texture and piquant flavor.

Flore also notes that the company cycles different cheeses for retailers at different times with Wensleydale Date & Honey, Plum Pudding and Cheddar with Sticky Toffee proving popular during the holidays.

Another product gaining attention in the marketplace is Tapas de Queso, a Spanish cheese plate introduced by García Baquero.

“It’s a wonderful item. It can be used for snacking but isn’t limited to that. It’s very versatile,” Flore says, noting the package is perfect for building a cheeseboard.

The easy-to-peel 5.2-ounce package includes 12 slices of Spanish cheeses, four each of García Baquero Tipsy Goat, a wine-bathed pasteurized goat’s milk cheese, García Baquero Iberico, a mild and firm blended sheep, goat and cow’s milk cheese with a complex flavor, and Gran Maestre Manchego, a 3-month aged sheep’s milk cheese.

“We’re very excited about the response we’re getting,” Flore says, noting the cheeses are produced in a state-of-the-art facility in Spain and pair well with most Spanish foods and wines.

This year, the company also will be introducing Cinco Lanzas, a 16-month aged mixed milk cheese made from a culture that García Baquero has specifically developed.

“It’s a hard cheese with a complex flavor profile and a very smooth finish,” Flore says, adding that she believes it will prove to be quite popular in specialty shops in the United States.

Manchego and Iberico are the cheeses that most people in the United States identify as Spanish cheeses, but this new “beautiful” cheese is significantly different from these two and yet fits well with them, Flore says.

“We tested the waters at the Winter Fancy Food Show, and we had lots of positive feedback from key retailers,” she says, adding that the company is now finalizing the label and getting ready to bring the cheese to market. The cheese, sold in 3-kilogram wheels, will be sold in a wood box.
The market continues to grow for the Woolwich brand cheeses as well, Flore says. The company recently has launched 5.3-ounce cups of its spreadable Crème Chêvre in three flavors: Plain & Simple, Big Kick Herb & Garlic and Inevitable Vegetable.

“Beyond using as a great dip or spread, they’re great for cooking and come in resealable cups,” Flore says.

Old Amsterdam also is working on a couple of new packaging concepts, and the brand remains one of the best, consistent aged Goudas in the marketplace.


Pogledajte video: Making Jarlsberg Style Cheese (Oktobar 2021).