Creamy Pasta with Crayfish / Kremet Pasta med Kreps

A recipe from a free e-booklet called  “10 inspirerende
oppskrifter med Jarlsberg” (10 inspirational recipes with
Jarlsberg) published by
 tine.no

Creamy Pasta with Crayfish / Kremet Pasta med Kreps

Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.

000_england_recipe_marker_nytraditional badge cheese dishes000_norway_recipe_marker_ny

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