Recipes: Cheese If You Please

Jarlsberg® Reubens Wedding Cake (pictured above)

Ingredients
For the cake
200g Jarlsberg® slices (sandwich filling only)
1 loaf rye bread
500g of corn beef or ham
1 jar (200g) sauerkraut
Russian dressing (or cocktail sauce)

For the icing
1L full fat milk
300g Jarlsberg® diced
12g Iota

Method:
For the cake
Slice the bread into 1cm slices to fill the bottom of the cake tin evenly

Make sandwich layers of corn beef or ham, sauerkraut, Jarlsberg® and Russian dressing

Repeat sandwich layers until tin is full

Set the sandwich in fridge and turn out once cool

For the icing:
Bring milk to a simmer, add Jarlsberg® and stir

Using an electric blender, blend until smooth

Cool the milk and cheese mixture

Once cool, add the Iota and bring back to 80◦C, stir gently.

Use cling film to cover a tray and pour the mixture onto the tray

Place in fridge until set

Once set, cut to right shape and ice and decorate the cake

Cut a slice of the wedding cake and place under the grill for a couple of minutes for the best Reubens result.

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Jarlsberg® Mac 'n' Cheese Sub

For the pasta:
600g of 00 pasta flour
6 egg yolks
4 whole eggs
Pinch of salt
Dash of olive oil

For the Béchamel sauce
50g flour
50g butter
500ml milk (hot)
150g Jarlsberg®

Method
For the pasta
Blend the ingredients together in a mixer and then rest for ½ hour

Roll the pasta into long macaroni shapes (using a pencil or long utensil)

Stick the pasta together with water and flour to create the shape of a sub

Place past in an oven at 180◦C until golden brown (about 30-40 mins)

For the Béchamel sauce:
1. In a pot, melt the butter on a medium heat
2. Add the flour and mix together until it forms a ball
3. Add the hot milk slowly and cook for 10 mins until a thick sauce is formed

To serve:
Pour the Béchamel sauce onto the pasta sub once cooled. Add Parma ham, quail eggs, avocado, tomato, rocket and grated Jarlsberg® for an indulgent twist.

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Jarlsberg® Gazpacho 'SandWishes'

Ingredients
For the Piadina dough:
750g flour
440ml water
20g sugar
6g yeast
(NB. Best made the day prior to using so dough can rest)

For the gazpacho soup
5 vine ripened tomatoes
1 clove of garlic
1 small red onion
2 red peppers
1 small cucumber
½ chili
Handful of fresh basil
50ml chardonnay vinegar
100ml olive oil

Method
For the dough
Mix all the ingredients and knead together for 5 mins

Put the dough into a bowl and cover with cling film, chill in the fridge overnight

For the soup
Blend everything together until smooth

Pour soup into an espuma gun (cream charger) in preparation for gazpacho sandwiches

For the final dish
Cut the dough into 50g pieces

Roll out with a rolling pin until flat

Deep fry or char grill until the Piadina puffs up into a ball like shape

Allow the Piadina to cool, then fill with the gazpacho via the espuma gun

Layer two slices of Jarlsberg® cheese on the gazpacho sandwich

Grill until the Jarlsberg® is golden brown

More recipes found at: www.jarlsberg.com/uk