Jarlsberg® 50th Anniversary LET'S CELEBRATE! 
| 50th anniversaries are occasions to be celebrated. especially when the guest of honor - Jarlsberg® - keeps on going from strength to strength. Just as full of holes, just as tasty and just as energetic and proud as ever, Jarlsberg® promotes Norwegian culinary culture all over the world. Say "cheese" to a 50 year old star, say "cheese" to Jarlsberg®! In 1956 Professor Ole M. Ystgaard from the Agricultural University of Norway started experimenting with old cheese recipes from the Laurvig and Jarlsberg counties in the South of Norway. He developed a semi-hard, medium-fat cheese with holes, successfully combining old cheese-making traditions with modern technologies. He called the new cheese Jarlsberg® after the county it came from. A new cheese category was born. Exports of Jarlsberg® have boomed. Worldwide approximately 25,000 tons of Jarlsberg® are consumed each year. The brand's position is strongest in the USA, Canada, Australia, Norway, Sweden and the UK. This year is also the 125th anniversary of TINE, the makers of Jarlsberg®. It was 125 years ago Norwegian dairy producers got together and formed TINE - a cooperative to distribute their products. Experts at the Culinary Institute of Norway created a 50th anniversary party menu. They have taken inspiration from festivities in a selection of 12 Jarlsberg® countries. |
AQUAVIT Restaurant
65 East 55th Street
New York, NY JARLSBERG® 50TH ANNIVERSARY CELEBRATION
Visiting Norwegian Chefs Prepare Fare in Aquavit Restaurant Kitchen A Fine Dining Experience 
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 With Hors d'oeuvres Champagne, Chapuy "Tradition", N. V.
§ § With Dinner Sancerre, Domaine Reverdy-Ducroux "Beau Roy" 2005 Chorey Les Beaunes, Joseph Drouhin 2003 Cornas, Robert Michel "La Geynale" 2000 § § With Dessert Pineau des Charantes, Maison Brillet Oremus "Tokaij Cuvee" Late Harvest 2003 |
Smoked Eel
Herb Cream & Jarlsberg BiscuitCauliflower & Chive Flan
Crab & Sea Urchin Jarlsberg
With Three Dips Salmon from Rogaland & Oyster Tartar
Whitefish Roe & Radish § § Atlantic Lobster "North Cape"
Jerusalem Artichoke & Jus De La Prese Halibut & Caviar "Hjelmeland"
With Scandinavian Topping, Spinach & Horseradish Foam Variation of Fall Lamb
Filet & Roll of Lamb, Jarlsberg & Sweetbread Sausage, Porcini, Rutabaga & Sherry Glace § § Jarlsberg Dumpling
Nuts & dried Fruit
Caramel Ravioli with Apples
With "Snofrisk" & Dulce de Leche" Ice Cream |
PHOTOGRAPH COMPOSITE BY THOMAS L. MARSHALL
After Dinner Talk 
Unni Sjoflot
Export Director
Tine B. A. 
Unni Sjoflot and John Sullivan, President Norseland, Inc.
| Unni spoke of the close relationship between Norseland and its highly successful promotion of the Tine B. A. flagship brand - Jarlsberg Cheese. Her comments emphasized the point that there is a great kinship between the two companies and that the people involved in the product understood its high quality and its ongoing potential. She thanked all those who attended for supporting the brand in their editorial pages. The gracious hospitality and exceptional professionalism of Marcus Samuelsson and Aquavit Restaurant staff was gratefully acknowledged. The outstanding and adventurous menu was the result of the collaboration of Tine B. A., The Culinary Institute of Norway, and its final execution by guest chefs Sven Erik Renaa, Daniél Madsen and Even Ramsvik. |
Jarlsberg® 50th Anniversary 2006 Celebration Images 
Medallions of Butterflied Chicken Breast ON BED OF BAMBOO RICE 
Medallions of butterflied chicken breast with prosciutto ham, Jarlsberg Cheese, Chicken & Poultry Rub by
Urban Accents, Inc., a chicken stock & Black Raspberry Chipotle Sauce (Fischer Wieser Specialty Foods, Inc.) reduction, and
Bamboo Rice by Urban Accents. Cracked peppercorns by Urban Accents. FOR RECIPE specify "medallions recipe". RECIPE BY TOM MARSHALL, SPECIALTY FOOD AMERICA! INC. FOR FURTHER INFORMATION ON URBAN ACCENTS |
