Jarlsberg White Bread With Bacon / Jarlsberg Loff Med Bacon

A delicious white bread with lots of taste from tine.no229_Jarlsbergloff med bacon_post

This is an exciting bread with a taste of both bacon, cheese and mustard. The bread tastes deliciously with pasta and soups. To achieve a good result you should knead the dough thoroughly and for a long time. For this recipe you get two loaves, so you need two bread moulds.

Tip: Brush the loaves with water/milk and sprinkle with some grated cheese if you have some to spare, before baking.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:

In context:
Jarlsberg /ˈjɑrlzbɜrɡ/ cheese is a mild cow’smilk cheese with large regular holes, commonly referred to as “eyes”, that originates from Jarlsberg, Norway.

359_jarlsbergJarlsberg cheese has a yellow-wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavour is “clean and rich, with a slightly sweet and nutty flavour.” It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. It is aged a minimum of one year and is distinguished by medium to large holes.

359_jarlsberg2The history of this cheese can be traced back to the middle 1850s. Anders Larsen Bakke (1815–1899), a farmer and pioneer in Norway’s dairy industry, produced cheese in the Våle village in what was then the county of Jarlsberg and Larviks Amt (now Vestfold), 80 km south of Oslo. The cheese shares similarities with Emmental, introduced to Vestfold by Swiss cheese makers during the 1830s. The cheese was first noted in the annual county report of Jarlsberg and Larviks Amt in 1855. After a several years of popularity marked by a large volume of production Jarlsberg disappeared from the market.

359_jarlsberg3Modern Jarlsberg cheese was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. Ystgaard’s interest was sparked by the thesis of a dairy sciences student, Per Sakshaug, on the cheese historically made in Vestfold. It was named for a Norwegian nobleman Count Wedel Jarlsberg (or the eponymous county) who owned land near Oslo in an area where an earlier version of the cheese was produced in the early 1800s. The recipe was developed from a formulae originating with Swiss cheese makers who moved to Norway in that time. From Wikipedia