20th Oct 2014 - 11:20
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Abstract
Jarlsberg, one of Norway’s leading exports as well as America’s number one imported cheese, has joined forces with leading Norwegian cook and author Signe Johansen and Nigel Meadows, CEO of Norseland, to invite chefs and development chefs to create a recipe using Jarlsberg Reserve.
The Jarlsberg Special Reserve is a cheese that has been matured for a minimum of 12 months - it still retains its nutty flavour but the maturation process intensifies the flavour and aroma.
The brief is open so anything goes, according to the competition organisers. For example, it could be the world’s greatest cheese toastie or it take inspiration from Signe who created a pumpkin stuffed with kale, sage and pearled spelt
The competition closes on Friday 28th November.
Jarlsberg will send samples of their Reserve to anyone wishing to enter the competition. All they need to do is simply email their name, job title and postal address to Jarlsberg@greenrow.co.uk
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