The most popular Norwegian import made with pasteurized cow’s milk and distinguished by large eyes. The original cheese was derived in Jarlsberg County, and was refined by dairy scientists at the Agricultural University of Norway. The recipe has proved a hit, with Jarlsberg now a classic Swiss-style cheese. Smooth, sliceable paste in pale ivory with sweet, fruity and nutty notes. A standard for ham and cheese sandwiches and fondue.
Just the Facts
Pale Ales & IPAsHoppy Beers - Pale Ale, IPA, Amber, Red Ale
Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Strong BeersBarleywine, Old Ale, Strong Ale, Scotch Ale
Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.