Jarlsberg Cheese to Star at NYC Pop-Up Event
Jarlsberg® Cheese, is debuting its first-ever Jarlsberg Pop-Up Store at popular Swedish candy store, Sockerbit, located in the West Village, New York.
Jarlsberg’s roots go back to 1956, when our original recipe was developed in Norway. We’re now known around the world for our nutty, mild flavor and large holes. As one of Norway’s most iconic brands, we connected with Sockerbit’s Scandinavian style – “Sweet & Swedish” meets “Nutty & Norwegian” became a natural, fun fit! With high-end cheese wares provided by BOSKA Holland, this Nordic trio has come together to create a memorable & delicious retail experience.
“We are thrilled to be debuting our first ever Jarlsberg® pop up store In NYC,” says Valerie Liu, Marketing Manager for Jarlsberg®. “Some of life’s best moments revolve around enjoying food with family and friends – and we can’t wait to share amazing cheeseplates and pairing concepts to inspire your next special occasion.”
“One of the few things we love just as much as sweets is cheese, and especially Scandinavian cheeses. This is a great opportunity to experience the best of both worlds,” says Steffan Ernberg, co-Owner of Sockerbit.
The pop-up is open from September 22 – October 7; visit and enjoy samples and pairing advice at the Tasting Table, inspiration on creating your best cheeseboard ever, and plenty of other tasty treats.
- Purchase Jarlsberg cut fresh from the 22-pound wheel – any size or shape you desire
- When you buy Jarlsberg cheese at the pop-up, bring home a BOSKA Holland mini cheese planer as your free gift
- The tasting table features Jarlsberg cheese plate inspiration by Marissa Mullen (aka That Cheese Plate), Brooklyn based food blogger and stylist – styled for fun occasions including “That Brunch Vibes Only Plate,” “That Just for Bae Plate,” “That Friendsgiving Plate,” and more!
- Watch Marissa build two fabulous cheese plates on September 29 – and yes, visitors will have a chance to sample her creations! (4-6PM)
- Celebrity Chef George Duran will visit and share his favorite Jarlsberg pairings and provide personalized tips on making your next special occasion even more memorable and delicious
- Learn about Jarlsberg’s rich history – dating back to 1956 — and our cheese making process
- With plenty of interactive areas to take photos, a hashtag printer is on-site so you can take home printed memories and Instagramable moments
- Post to social media using #JarlsbergNYC and get a “Sweet & Swedish” treat!
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Jarlsberg turned to New York City based Lionesque Group to bring this experience to life. “From an interactive cityscape experience to educational elements, guests will be transported from the streets of NYC into the color coded world of Jarlsberg cheese,” says Melissa Gonzalez, CEO of The Lionesque Group. There are so many reasons to come visit the Jarlsberg® Pop Up, but you only need to pick one — so come experience the world of Jarlsberg for yourself!
Vermont Creamery Wins Six Awards at ACS Judging & Competition
Vermont Creamery took home six awards at the 35th annual American Cheese Society Competition (ACS), held this year in Pittsburgh, Pennsylvania, on July 27.
The Creamery’s flagship aged cheese, Bonne Bouche, took first place in its category, as did Lightly Salted Cultured Butter and Fromage Blanc. Bijou took second place in its category and Coupole and Quark both took third place.
This is the sixth ACS award received for Bonne Bouche, an ash-ripened aged goat cheese, and for Coupole. It is the third for Lightly Salted Cultured Butter, the Creamery’s signature 86 percent butterfat butter. Fromage Blanc won its third ACS award; it is the fifth for Bijou and fourth for Quark.
Problems viagra purchase on line with health like high blood pressure or kidney related problems. It works as a powerful sex stimulant for both men and downtownsault.org cialis brand 20mg women. viagra sale You are also advised intake of nuts. Joint replacement is a life-changing decision and could give order levitra you long-term consequences. “It is a tremendous honor to be recognized six times over by the American Cheese Society, especially in the great company of our fellow Vermont cheesemakers;” said Adeline Druart, President of Vermont Creamery. “These awards are a reflection of our team’s passion and unwavering commitment to perfecting their craft.”
This year, 1,954 cheeses were entered in the 35th American Cheese Society Competition; of that, 34 ribbons were awarded to Vermont cheesemakers.
Cellars at Jasper Hill’s Harbison Named Best of Show at ACS Awards
Harbison from Vermont cheesemaker Cellars at Jasper Hill was named best of show from among 1,954 entries at the American Cheese Society’s 2018 Judging & Competition. Cellars of Jasper Hill also took home second place in the competition with Calderwood, and COWS Creamery in Prince Edward Island, Canada, took home third place for Avonlea Clothbound Cheddar.
“What a thrill!” said Cellars at Jasper Hill Cheesemaker Mateo Kehler. “These wins represent the efforts of many dedicated people from our cropping crew and herdsmen, through production and affinage, to sales and support. It took a village working in concert to pull this off.”
The awards were announced at the 35th annual ACS Conference, “Forged in Cheese,” held July 25-28 in Pittsburgh, Pennsylvania. Of the 1,954 entries from more than 250 companies this year, 350 were named winners in the blind-judging that awards points for aesthetic qualities such as taste and subtracts points for technical defects for a total top score of up to 100 points. Cheeses had to earn at least 95 points to be named a first-place winner in one of 123 categories. Category winners then competed for best of show honors.
Cellars at Jasper Hill is celebrating its 15th anniversary this year, and the company is also celebrating its third ACS award for Harbison, which has won two third-place awards in past years. Greensward, a cheese made with Harbison and aged in its caves by Murray’s Cheese, won third place in ACS’ 2016 competition.
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“This year’s competition once again featured the very best cheeses and cheesemakers in the Americas,” said Nora Weiser, ACS Executive Director. “The diversity of cheeses displays the skill and passion of American cheesemakers. In taking two top honors, Cellars at Jasper Hill exemplifies how American artisan cheesemakers seamlessly meld tradition and innovation.”
For a complete list of this year’s winners and judges’ biographies, visit http://www.cheesejudging.org.
