Jarlsberg Lite (the "J" is pronounced like a "Y") uses skim milk (and no gums) to get regular Swiss' eight grams of fat down to four.
There are about 20 cheeses in the section, including low-fat Swiss, mozzarella and
Jarlsberg. Samples are displayed on plates for customers to try.
Here we make use of dark pumpernickel with
jarlsberg, sourdough with mozzarella, rye with Swiss, and whole wheat with cheddar.
SALAD: 8 ounces fresh spinach 8 ounces radicchio leaves 1 red bell pepper, chopped 3 carrots, peeled and made into curls with peeler (soak curls in cold water at least 1/2 hour) 1 pint cherry tomatoes, cut into halves 1/2 cup chopped walnuts 8 ounces
Jarlsberg cheese, cut into julienne strips VINAIGRETTE: 1 tablespoon Dijon-style mustard 1 tablespoon balsamic vinegar 1 tablespoon olive oil Mix the vinaigrette ingredients.
1999 Specialty Grocery/ Supermarket Cheese Sales Food Store Supermarket Chain Aged Goat Cheese $11.72 $9.99 $10.69 Aged Gouda 9.94 8.34 10.99 Appenzeller 13.21 11.38 -- Brie 8.41 8.49 8.95 Cabrales 12.26 10.37 -- Cambozola 11.05 9.92 10.99 Cheddar 7.43 5.83 5.29 Emmental 7.38 7.04 9.26 Feta 6.54 6.14 5.75 Fresh Goat Cheese 10.23 9.49 18.39 Fontina 8.47 8.53 10.52 Gorgonzola 9.33 8.68 8.82 Grana Padano 10.20 8.99 -- Gruyere 8.81 9.01 12.72 Harvarti 6.26 6.10 8.98
Jarlsberg 6.87 6.48 9.29 Manchego 11.06 10.70 8.99 Mozzarella 6.98 5.63 5.15 Parm.
Deli Manager Sharon Foti says health-conscious shoppers like "the healthy deli," which features low-sodium and low-cholesterol products, such as ham, Lorraine cheese and
Jarlsberg cheese.
Choose asiago, fontina, goat, jack, or
jarlsberg: 3/4 to 1 pound of each.
2 teaspoons olive oil 1 1/2 cups chopped onion 4 cloves garlic, minced 1 1/2 cups chopped celery (with leafy tops) 2 teaspoons dried thyme 1/2 teaspoon pepper 2 cups sliced mushrooms 1/4 cup warm cognac or brandy (optional) 1 1/2 cups chicken broth 2 cups cubed, cooked chicken or turkey 2 cups peeled, cubed potatoes 1 cup shredded
Jarlsberg cheese or hickory smoked
Jarlsberg Heat oil in large heavy skillet until it is nearly smoking.
According to McGillivary, Brie, Cheddar and
Jarlsberg cheese, sold in cut-andwrapped form, get the best movement in the case.
Most familiar is
jarlsberg, with its pale golden color and shiny holes.
1 1/2 to 2 pounds lean lamb stew meat, well-trimmed and cut into 1/2-inch cubes 2 tablespoons olive oil 1 cup chopped onion 1 tablespoon minced garlic (about 3 large cloves) 1 28-ounce can peeled tomatoes, undrained and cut up 2 tablespoons balsamic or red wine vinegar 2 tablespoons chili powder 1 cup water 2 16-ounce cans kidney beans, drained and rinsed 1 4-ounce can diced chilies 1/2 cup chopped green onions 2 cups shredded
Jarlsberg lite cheese (about 8 ounces) 1/4 cup chopped chives In large, heavy pot, brown lamb cubes on all sides in oil, stirring often, about 7 minutes.
One 12-foot case displays the Bries, Camemberts, Roqueforts and double and triple creme cheeses; another displays
Jarlsberg, Tilsit, Swiss and both imported and domestic Cheddars.