{"id":2768,"date":"2016-03-22T09:08:24","date_gmt":"2016-03-22T13:08:24","guid":{"rendered":"http:\/\/dev.norseland.ca\/en\/?page_id=2768"},"modified":"2021-12-31T11:37:40","modified_gmt":"2021-12-31T16:37:40","slug":"wheel","status":"publish","type":"page","link":"https:\/\/www.norseland.ca\/en\/products\/jarlsberg\/wheel\/","title":{"rendered":"Wheel"},"content":{"rendered":"

[vc_row][vc_column width=”1\/3″][vc_single_image image=”2549″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_column_text]In 1956, Professor Ole M. Ystgaard from the Agricultural University of Norway started to make a soft, medium-fat cheese with holes. The new cheese was named after Count Wedel Jarlsberg, the owner of an estate by the Oslo fjord, where an earlier version of this cheese had been made between 1815 and 1832. The Jarlsberg estate can trace its history back to the Vikings and the last Count of Jarlsberg approved the name before Jarlsberg was introduced.<\/p>\n

Jarlsberg\u00ae has an original taste based on the 1956 secret recipe. It is a medium fat, firm interior ripened cheese with a mild nutlike flavour and naturally formed holes.<\/p>\n

Usage<\/h2>\n

One of the attributes of Jarlsberg\u00ae is its versatility. It can be used on cheese platters and in sandwiches, salads, hors d\u2019oeuvres and for cooking, as it melts easily and evenly.<\/p>\n

Physical Description<\/h2>\n\n\n\n\n\n\n\n
Composition:<\/td>\nFirm texture with eye formation, smooth and sliceable<\/td>\n<\/tr>\n
Case packing<\/td>\n\n
    \n
  • One 10-kg wheel<\/li>\n
  • Two 5-kg half wheels<\/li>\n
  • 12 x 250g wedges<\/li>\n
  • 10 x 450g wedges<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Shelf life:<\/td>\n\n
    \n
  • Wheel: up to 9 months from production date if kept refrigerated<\/li>\n
  • Wedge: 7 months from packing date if kept refrigerated<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Moisture:<\/td>\n45%<\/td>\n<\/tr>\n
Fat:<\/td>\n28%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text][vc_row_inner css=”.vc_custom_1529027390254{margin-top: 30px !important;}”][vc_column_inner][vc_column_text]<\/p>\n

Wheel
\n(per portion of 30g)<\/span><\/h2>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/strong><\/td>\n% Daily Value
\n<\/strong><\/td>\n<\/tr>\n
Calories 110<\/td>\n<\/td>\n<\/tr>\n
Fat 8 g
\nSaturated 5 g
\n+ Trans 0.2 g<\/td>\n		11%
\n26%<\/td>\n<\/tr>\n
Cholesterol 25 mg<\/td>\n<\/td>\n<\/tr>\n
Sodium 140 mg<\/td>\n6%<\/td>\n<\/tr>\n
Carbohydrate 0 g<\/td>\n0%<\/td>\n<\/tr>\n
Fiber 0 g<\/td>\n0%<\/td>\n<\/tr>\n
Sugars 0 g<\/td>\n0%<\/td>\n<\/tr>\n
Protein 8 g<\/td>\n<\/td>\n<\/tr>\n
Potassium 20 mg<\/td>\n0%<\/td>\n<\/tr>\n
Calcium 225 mg<\/td>\n17%<\/td>\n<\/tr>\n
Iron 0.1 mg<\/td>\n1%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column width=”1\/3″][vc_single_image image=”2549″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_column_text]In 1956, Professor Ole M. Ystgaard from the Agricultural University of Norway started to make a soft, medium-fat cheese with holes. The new cheese was named after Count Wedel Jarlsberg, the owner of an estate by the Oslo fjord, where an earlier version of this cheese had been made between 1815 and 1832. The Jarlsberg estate can trace its history back to the Vikings and the last Count of Jarlsberg approved the name before Jarlsberg was introduced. Jarlsberg\u00ae has an original taste based on the 1956 secret recipe. It is a medium fat, firm interior ripened cheese with a mild nutlike flavour and naturally formed holes. Usage One of the attributes of Jarlsberg\u00ae is its versatility. It can be used on cheese platters and in sandwiches, salads, hors d\u2019oeuvres and for cooking, as it melts easily and evenly. Physical Description Composition: Firm texture with eye formation,<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":800,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-2768","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nWheel - Norseland | Jarlsberg\u00ae<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.norseland.ca\/en\/products\/jarlsberg\/wheel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wheel - Norseland | Jarlsberg\u00ae\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column width=”1\/3″][vc_single_image image=”2549″ img_size=”full”][\/vc_column][vc_column width=”2\/3″][vc_column_text]In 1956, Professor Ole M. 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