{"id":670,"date":"2010-07-08T16:21:06","date_gmt":"2010-07-08T16:21:06","guid":{"rendered":"http:\/\/www.norseland.ca\/index2.php"},"modified":"2018-04-12T13:22:29","modified_gmt":"2018-04-12T17:22:29","slug":"about-norseland","status":"publish","type":"page","link":"https:\/\/www.norseland.ca\/en\/about-norseland\/","title":{"rendered":"About"},"content":{"rendered":"

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TINE Norway<\/h2>\n

The \u201ctine\u201d (pronounced teeneh) is a traditional Norwegian wooden container used to keep butter and cheese fresh.\u00a0 Today this mark guarantees that TINE\u2019s products are of the highest quality.<\/p>\n

The road to TINE<\/h2>\n

At the end of the 19th<\/sup> century, a great expansion in dairy farming in Norway led to an increased need for co-operation within the industry.\u00a0 The first nationwide organization, Den Norske Meieriforening (the Norwegian Dairy Association), was founded in 1881.<\/p>\n

The forerunner of TINE, insuring sales and exportation of the Association\u2019s products, was established in 1928, under the name Norske Meieriers Eksportlag (Norwegian Dairies\u2019 Export Company).<\/p>\n

In Canada<\/h2>\n

It was in 1963 that Norwegian cheese began to be actively sold in Canada.\u00a0 G.A. Wagner, TINE\u2019s new agent at that time, placed the first order for shipment in July of that year.\u00a0 It consisted of 25 cases of Norwegian Gouda, 15 cases of Norwegian Edam and 10 cases of Jarlsberg\u00ae.\u00a0 It was shipped on July 24th<\/sup> via the vessel \u201cMakefjell\u201d.\u00a0 More orders followed later that year, and so the \u201cJarlsberg\u00ae story\u201d began in Canada.<\/p>\n

Today Jarlsberg\u00ae is one of the top imported branded cheeses sold in this country.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Jarlsberg\u00ae Secret Recipe<\/h2>\n

The original Jarlsberg\u00ae is based on a secret Norwegian recipe from 1956 \u2013 so secret that only a handful of trusted people know of its whereabouts and custodians. The combination of traditional cheese-making and modern technology gives the cheese an edge; appreciated by both world class and amateur chefs.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″]