Jarlsberg.com | Main courses all cheeses

Vegetable Gratin

Healthy diet meal for all senses. Read more

Turkey Wrap with Jarlsberg

Modern style wraps with a modern style Jarlsberg!Read more

Tagliatelle with Ski Queen Sauce

There are incredibly many recipes for pasta sauces. Tomato sauces, cream sauces, pesto sauces, sea food sauces etc. How about a tomato sauce with full fat milk and Ski Queen?Read more

Summer Pasta Salad with Jarlsberg

Easy meal for hot summer days.Read more

Spring Roll with Jarlsberg

Spring roll with Jarlsberg and herbs and apple chutney can be served on their own or as an ingredient to create a sophisticated party menu. Read more

Snøfrisk and Tomato Salad Caprese

Colourful and fresh salad with tomatoes, salami, onions and Snøfrisk cheese. Summer on the plate.Read more

Snøfrisk Pasta with Mushroom

Try this unusual pasta sauce. Fast and easy to make but still so full of taste.Read more

Risotto is a traditional Italian dish and one of the most common ways of cooking rice in Italy. You can use a short grain rice such as Arborio, Carnaroli or Vialone Nano. Our recipe uses Snøfrisk as a topping.Read more

Snøfrisk Creamed Prawn Pasta

Snøfrisk creamed prawn pasta with tomato and basil - a tasty meal for any day.Read more

Snøfrisk Bruschetta

Delicious evening meal or snack. The taste of Italy with Norwegian twist.Read more

Snøfrisk & Smoked Salmon on Toast

You can just taste the Norwegian fjords and mountains!Read more

Smoked Trout Fillets with Jarlsberg Dressing

The Jarlsberg Cook of the Year 2003 recipe runner up of five is Ms Debbie Hoskins. We Congratulate! This Jarlsberg dressing takes the smoked trout into gourmet heaven!Read more

Smoked Jarlsberg with Apple and Fennel Salad

Smoked Jarlsberg gives this fresh salad an extra special flavour, created by the The Culinary Institute of Norway.Read more

Smoked Eel

One of 13 recipes from concept "Celebrating with Jarlsberg" on the occasion of 50 years anniversary. The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries.Read more

Ski Queen for Gravy Lovers

Use Ski Queen in gravy and you will never want to be without again! Ski Queen will taste up your gravy or sauce for game, venison, calf or lamb meat.Read more

Shaslyk with Jarlsberg

One of 13 recipes from concept "Celebrating with Jarlsberg" on the occasion of 50 years anniversary. The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries.Read more

Schnitzel with Jarlsberg and Potato Salad

Delicious dish created by The Culinary Institute of Norway. Inspired by Austria.Read more

Scallops with Beetroot and Snøfrisk Sauce

Impress with this easy and different gourmet dish!Read more

Sausage with Potato Pancakes

One of 13 recipes from concept "Celebrating with Jarlsberg" on the occasion of 50 years anniversary. The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries.Read more

Sandwich Cake

One of 13 recipes from concept "Celebrating with Jarlsberg" on the occasion of 50 years anniversary. The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries.Read more

Salmon with Tarragon Sauce

Norwegian Salmon, orange-glazed salsify, Jarlsberg and tarragon sauce. One of two main courses created by The Culinary Institute of Norway for Festive Menu 2005.Read more

Salad with Jarlsberg, Blackeyed Peas and Tuna Cream

For easy living summer picnics!Read more

Salad in a Pie Crust

Summer salad with Jarlsberg served in a cottage cheese pie crust.Read more

Roast Vegetables

One of 13 recipes from concept "Celebrating with Jarlsberg" on the occasion of 50 years anniversary. The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries.Read more

Ridder and Smoked Salmon Tartar

This looks great and tastes spectacular.Read more

Ridder Duchess and Deep-fried Chèvre

Exclusive accompaniment to any dish developed by The Culinary Institute of NorwayRead more

Raclette

Tasty, tasty, tasty. Use Ridder cheese to give raclette the sharp taste.Read more

Quiche

Delicious and easy to make! Try our Jarlsberg quiche.Read more

Quesadilla with Jarlsberg

Jarlsberg in Spanish style, created by The Culinary Institute of Norway, served with Salsa FrescaRead more

Potato Souffle and Lamb Fillet

Sophisticated dish for special occasions, created by The Culinary Institute of Norway. Serve with a green bean salat. Inspired by Australia.Read more

Pasta with Snøfrisk Pesto

This is a fresh and different pesto for your pasta, enjoy!Read more

Pasta Sauce for Jarlsberg Lovers

Pasta with Jarlsberg sauce served with a salad, always right!Read more

Onion Pie with Jarlsberg and Thyme

A delightful Onion Pie with Jarlsberg and Thyme from Andreas Viestads award winning new Cook Book "Kitchen of Light".Read more

Norwegian Tortillas

Excellent as tapas when you are expecting quests. Find other tapas on our web page to combine for a modern party.Read more

Norwegian Game Sauce

The Norwegian game sauce suits excellent game meals as for example reindeer.Read more

Mountain Cabin Stew with Game

Traditional Norwegian Reindeer Meat Stew is always made with Ski Queen in the sauce.Read more

Lobster Flan

One of 13 recipes from concept "Celebrating with Jarlsberg" on the occasion of 50 years anniversary. The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries.Read more

Lamb Chops with Snøfrisktzatziky

Beautiful, delicious and traditional meal with a twist.Read more

Jarlsberger with Snøfrisk Tzatziki

One of 13 recipes from concept "Celebrating with Jarlsberg". The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries. Jarlsberger with Snøfrisk Tzatziki is insiperd by USA.Read more

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Jarlsberg and Rye Crusted Herring

A real Danish inspiration created by The Cullinary Institute of Norway. Serve with salad and rye melba toast.Read more

Jarlsberg and Pear Risotto

The Jarlsberg Cook of the Year 2003 recipe runner up of five is Mrs Connie Bowman. We Congratulate! A lovely variance of this classic Italian course, the Jarlsberg and pear are supreme together!Read more

Jarlsberg and Mushroom mini pizzas

This mini pizza recipe was created by Master Chef Frank Baer.Read more

Jarlsberg and Aubergine in Filo Pastry

Full of taste, fantastic fresh and light vegetable dish created by The Culinary Institute of Norway. Serve with vegetable salat. Inspired by Greece.Read more

Jarlsberg Vegetable Symphony

A wonderful vegetarian dish with few calories! Use Jarlsberg lite as a gratin.Read more

Jarlsberg Summer Souffle

The Jarlsberg Cook of the Year 2003 recipe runner up of five is Mrs Rita Hall. We Congratulate! Soufflés are great summer dishes and Jarlsberg makes them really special!Read more

Jarlsberg Salad in Shell with 3 Dressings

Jarlsberg salad served in a filodough shell (Chinese spring roll dough).Read more

Jarlsberg Polenta with Salsa

Jarlsberg polenta with Sun-dried tomato salsa and salsa Verde served with any cooked or pouched fresh white fish. This dish is great on its own as a meal or as an ingredient to create a sophisticated party menu. Read more

Jarlsberg Gratinated Potato and Courgette

Try this easy dish by itself or to accompany any fish or meat course.Read more

Jarlsberg Gnocchi

Jarlsberg Gnocchi can be made in advance to serve as a delicious accompaniment to salted meat or sausages straight from the barbeque! A recipe created by TINE Chef Sven Erik Hilsen.Read more

Jarlsberg Croquettes

Jarlsberg Croquettes with tomato sauce can be served on their own or as an accompaniment to meat or fish. Simply delicious. Read more

Jarlsberg Calzone Italiano

Jarlsberg conquers the Italian Calzone.Read more

Jarlsberg & Vegetable Form

Super and easy Jarlsberg & vegetable dish that can be made in advanceRead more

Jarlsberg & Lavender Clafoutis

The Jarlsberg Cook of the Year 2003 recipe 1 st prize winner Mrs Yvonne Law. We Congratulate! Try this Jarlsberg and lavender recipe, tastes gorgeous!Read more

Hamburger with Snøfrisk Coleslaw

Hamburger in a sofisticated, tasty and delicious way. Burger with Snøfrisk coleslaw and vegetable kebabs.Read more

Green Salad with Snøfrisk

Green salad with Snøfrisk dressing and fresh vegetables - a light meal by itself or, as a part of a larger meal. Make as suggested here with Snøfrisk cheese for a delightful experience. Snøfrisk is suitable as a replacement for cheeses or dressings you usually would use in salads. No colourants or preservatives in Snøfrisk makes it a healthy alternative too.Read more

Game with Ski Queen Sauce

Norwegian taste with the sweet Norwegian cheese makes a surprisingly good combination. Nordic taste for long, cold winter days.Read more

Fish Crochettes with Snøfrisk

A treat for seafood lovers!Read more

Deep-fried Jarlsberg

Serve with tomatoes and homemade barbeque sauce. Created by The Culinary Insitute of Norway, inspired by USA.Read more

Chicken with Snøfrisk Sauce

Snøfrisk gives this simple dinner a fantastic tangy taste.Read more

Chicken with Ski Queen Sauce

Use the Norwegian brown cheese in a different way. Try a sweet Ski Queen sauce on a chicken.Read more

Chicken filled with Ridder & Ham

Try this wonderful chicken dish!Read more

Chicken Snøfrisk

Snofrisk is excellent as an ingredient to flavour sauces. Treat yourself with this delicious and fresh tasting meal. Read more

Baked Potato with Snøfrisk and Bacon

Mouth watering recipe created by The culinary Institute of Norway. Bake potatoes on the sea salt. Make salsa from avocado, tomatoes, chilli and garlic. Ad fried bacon and dash of Snøfrisk cheese. To serve as on the picture: created with fork a dotted line from end to end, then squeeze the ends towards one another. It will make the potato to pop open.Read more