Frederic Melton
Jarlsberg cheese, known for its mild, nutty flavor and distinctive large holes, is a versatile cheese that pairs well with a variety of dishes. Cutting Jarlsberg properly ensures you preserve its texture and appearance while making it easy to serve. Whether you're preparing it for a cheese board, sandwiches, or as a standalone snack, understanding the right techniques to slice, cube, or shave Jarlsberg can enhance both its presentation and taste. This guide will walk you through the best methods to cut Jarlsberg cheese, taking into account its semi-hard consistency and unique structure.
| Characteristics | Values |
|---|---|
| Cheese Type | Semi-hard, Swiss-style cheese |
| Texture | Open, irregular holes (eyes); firm yet supple |
| Cutting Tools | Cheese knife, wire cutter, or sharp chef's knife |
| Cutting Method | Slice, cube, or wedge |
| Slice Thickness | 1/4 to 1/2 inch (thin slices for sandwiches, thicker for platters) |
| Cube Size | 1/2 to 3/4 inch (bite-sized for snacking or charcuterie boards) |
| Wedge Angle | 45-degree angle for presentation |
| Handling | Chill cheese slightly for easier cutting; let sit at room temperature for 15-20 minutes before serving |
| Storage After Cutting | Wrap tightly in plastic wrap or wax paper; store in an airtight container in the refrigerator |
| Serving Suggestions | Pair with fruits, nuts, crackers, or cured meats; use in sandwiches, fondues, or grilled cheese |
| Aging Impact | Younger Jarlsberg is milder and creamier; older Jarlsberg is firmer and nuttier, affecting cutting ease |
| Common Mistakes | Using a dull knife (crushes cheese); cutting when too cold (crumbles) |
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What You'll Learn
- Choosing the Right Knife: Select a thin, sharp blade for clean, precise Jarlsberg cheese slices
- Chilling the Cheese: Refrigerate Jarlsberg for 30 minutes to firm it up before cutting
- Slicing Techniques: Cut thin, even slices or cubes for optimal texture and presentation
- Handling the Rind: Remove or leave the rind based on preference and recipe requirements
- Storing Leftovers: Wrap unused Jarlsberg in wax paper to maintain freshness and flavor
Choosing the Right Knife: Select a thin, sharp blade for clean, precise Jarlsberg cheese slices
A thin, sharp blade is essential for achieving clean, precise slices of Jarlsberg cheese. The cheese’s semi-firm texture and small, irregular holes require a knife that can glide through without tearing or crumbling the delicate structure. A dull or thick blade will compress the cheese, resulting in jagged edges and uneven portions. For optimal results, choose a cheese knife with a narrow, flexible blade, such as a cheese wire or a fillet knife, which minimizes resistance and ensures smooth cuts.
Consider the angle and pressure applied when slicing. Hold the knife at a slight angle to the cheese block, using a gentle sawing motion rather than forcing the blade downward. This technique reduces friction and preserves the cheese’s integrity. For thinner slices, a mandoline with an adjustable blade can be used, but ensure the cheese is chilled slightly to maintain firmness. Avoid serrated knives, as their teeth can snag on the holes and create uneven surfaces.
The choice of knife also depends on the intended use of the Jarlsberg. For cheese boards or sandwiches, thin, even slices are ideal, while thicker cuts may be preferred for melting or cooking. A cheese plane or a long, thin-bladed knife works best for consistent thickness. Always clean the blade between cuts to prevent sticking and ensure each slice remains pristine.
Investing in a high-quality cheese knife not only enhances the presentation but also extends the life of the cheese by reducing waste from poorly cut portions. A sharp, thin blade is a small but significant detail that elevates the Jarlsberg experience, making every slice as visually appealing as it is delicious. Master this tool, and you’ll transform a simple block of cheese into a refined culinary element.
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Chilling the Cheese: Refrigerate Jarlsberg for 30 minutes to firm it up before cutting
Jarlsberg's semi-soft texture can make it tricky to slice neatly. Its tendency to cling to the knife and tear rather than cut cleanly frustrates even experienced home cooks. A simple yet effective solution exists: chilling the cheese firms it up, transforming its consistency into something more cooperative. This method doesn't alter the flavor but does require a bit of forethought.
The science behind this technique is straightforward. Cold temperatures slow molecular movement, causing the cheese's proteins and fats to tighten. Thirty minutes in the refrigerator strikes the perfect balance, firming Jarlsberg enough for clean cuts without making it brittle. Longer chilling risks drying the cheese, while shorter durations may not yield the desired firmness.
To execute this method, wrap the Jarlsberg tightly in plastic wrap or beeswax-coated cheese paper to prevent moisture loss. Place it on a refrigerator shelf rather than the crisper drawer, where temperatures are more consistent. Use a timer to ensure precision—over-chilling can be as problematic as under-chilling. Once time's up, remove the cheese and cut immediately for best results.
This approach is particularly useful when preparing Jarlsberg for entertaining. Neat slices or cubes elevate cheese boards, while thin, even pieces melt more uniformly in recipes like grilled cheese sandwiches or quiches. By planning ahead and incorporating this chilling step, you'll achieve professional-looking results with minimal effort.
For those who frequently work with semi-soft cheeses, investing in a dedicated cheese knife with a thin, sharp blade complements this technique. Together, proper chilling and the right tools ensure Jarlsberg performs beautifully, whether as a standalone snack or a recipe ingredient. Master this simple trick, and you'll never struggle with jagged cheese slices again.
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Slicing Techniques: Cut thin, even slices or cubes for optimal texture and presentation
The art of slicing Jarlsberg cheese lies in precision and consistency. Thin, even slices or cubes not only enhance the cheese's melt-in-your-mouth texture but also elevate its visual appeal. Achieving this requires the right tools—a sharp, thin-bladed knife or a wire cheese cutter—and a steady hand. For slices, position the cheese on a stable surface and apply gentle, even pressure, ensuring the blade glides smoothly through without tearing. Cubes demand a similar approach: first slice the cheese into thin planks, then stack and cut perpendicular to create uniform squares.
Consider the intended use when deciding between slices and cubes. Thin slices are ideal for sandwiches, crackers, or melting over dishes like burgers or casseroles, as they distribute flavor evenly and melt seamlessly. Cubes, on the other hand, shine in cheese boards or salads, offering bite-sized portions that showcase Jarlsberg’s nutty, slightly sweet profile. For optimal presentation, aim for slices no thicker than 2–3 millimeters and cubes around 1 centimeter in size. This balance ensures the cheese retains its structure while remaining easy to eat.
Temperature plays a critical role in slicing Jarlsberg. Cold cheese is firmer and easier to cut cleanly, but overly chilled cheese can become brittle. Remove the cheese from the refrigerator 10–15 minutes before slicing to allow it to soften slightly, making it more pliable without becoming sticky. If the cheese begins to cling to the knife, dip the blade in hot water and wipe it dry before each cut. This simple trick prevents compression and ensures smooth, even slices every time.
Mastering the technique of cutting Jarlsberg into thin, uniform pieces is not just about aesthetics—it’s about maximizing flavor and texture. Thin slices allow the cheese’s delicate notes to shine, while cubes provide a satisfying contrast between the cheese’s creamy interior and slightly firmer exterior. Practice consistency by using a ruler or cheese wire guide for precision, especially when preparing larger quantities. With patience and the right approach, slicing Jarlsberg becomes an art that enhances both the dining experience and the cheese’s inherent qualities.
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Handling the Rind: Remove or leave the rind based on preference and recipe requirements
The rind of Jarlsberg cheese is a thin, wax-like layer that serves both as a protective barrier and a flavor enhancer. When deciding whether to remove or leave it, consider the intended use of the cheese. For instance, if you’re melting Jarlsberg into a sauce or casserole, the rind can be left on to infuse additional depth into the dish. However, if you’re serving it on a cheese board or using it in sandwiches, removing the rind ensures a more uniform texture and appearance. The decision hinges on balancing flavor contribution against practicality.
From a culinary perspective, the rind of Jarlsberg is edible but has a firmer, less palatable texture compared to the cheese itself. If you choose to leave it on, ensure it’s thoroughly cleaned, as the waxed exterior may carry dust or contaminants. To remove the rind, use a sharp paring knife or cheese plane, carefully slicing along the edge of the cheese to avoid wasting the interior. For younger Jarlsberg (aged 3–6 months), the rind is thinner and more pliable, making it easier to handle. Older wheels (aged 9–12 months) have a tougher rind that may require more effort to remove.
Recipes often dictate the fate of the rind. In fondue, for example, leaving the rind on can thicken the mixture slightly while adding a nutty undertone. Conversely, in delicate dishes like quiches or salads, the rind’s texture can be jarring, so removal is advisable. Always refer to the recipe’s instructions, but don’t hesitate to experiment based on personal preference. If you’re unsure, start by removing a small portion of the rind and taste-test to determine its impact on the overall flavor profile.
Practicality also plays a role in this decision. Removing the rind reduces waste but requires time and precision. If you’re short on preparation time, leaving the rind on is a viable shortcut, especially for cooking applications where it will melt or blend into the dish. For entertaining, however, removing the rind elevates the presentation, particularly when Jarlsberg is the centerpiece of a cheese platter. Consider the context and prioritize accordingly—whether it’s efficiency in the kitchen or aesthetics on the table.
Ultimately, handling the rind of Jarlsberg cheese is a matter of intention and circumstance. Leaving it on preserves the cheese’s full flavor potential, while removing it ensures a smoother, more refined experience. Assess the recipe, audience, and desired outcome before making your choice. With a bit of practice, you’ll develop an instinct for when to keep the rind and when to discard it, tailoring each use of Jarlsberg to its best advantage.
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Storing Leftovers: Wrap unused Jarlsberg in wax paper to maintain freshness and flavor
Jarlsberg's delicate, nutty flavor and semi-soft texture make it a favorite for cheese boards and sandwiches, but its freshness can quickly deteriorate if not stored properly. Once you've sliced into the wheel, the clock starts ticking on preserving its quality. Improper storage leads to dryness, mold, or absorption of refrigerator odors, all of which compromise the cheese's signature taste.
The solution lies in a simple, time-tested method: wrapping unused Jarlsberg in wax paper. Unlike plastic wrap, which traps moisture and accelerates spoilage, wax paper allows the cheese to breathe while creating a barrier against contaminants. Start by placing the cut side of the cheese on a clean surface. Tear off a sheet of wax paper large enough to fully enclose the cheese, then gently wrap it, ensuring no edges are exposed. Secure the package with a rubber band or twine, avoiding tape that could leave residue.
This method isn’t just practical—it’s rooted in the science of cheese preservation. Wax paper’s slightly porous nature regulates humidity, preventing the cheese from drying out while discouraging mold growth. For best results, store the wrapped Jarlsberg in the refrigerator’s cheese or vegetable drawer, where temperatures are more consistent. Avoid placing it near strong-smelling foods like onions or fish, as Jarlsberg readily absorbs odors.
While wax paper is ideal, alternatives like parchment paper or reusable beeswax wraps can also work in a pinch. However, avoid aluminum foil or airtight containers, as they trap moisture and stifle the cheese’s natural respiration. Properly wrapped, Jarlsberg can retain its freshness for up to 3 weeks, though it’s best consumed within 1–2 weeks for optimal flavor.
In essence, storing Jarlsberg in wax paper is a small but crucial step that ensures every slice tastes as good as the first. It’s a simple practice that respects the cheese’s craftsmanship and elevates your culinary experience, whether you’re enjoying it on a charcuterie board or melted into a gourmet sandwich.
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Frequently asked questions
A cheese knife with a thin, sharp blade, such as a cheese wire or a semi-hard cheese knife, works best for cutting Jarlsberg cheese cleanly without crumbling.
Jarlsberg cheese should be sliced into thin, even pieces, approximately 1/4 inch thick, to allow its nutty flavor and texture to shine on a cheese board.
Yes, Jarlsberg cheese can be cubed for snacking or recipes. Aim for 1/2 inch cubes to balance ease of eating with showcasing its distinctive flavor and texture.
To prevent sticking, ensure the knife is sharp and slightly warmed (run under hot water and dry it) before cutting. This helps achieve clean slices without tearing the cheese.
