Jarlsberg (1962, 1963) & Artisanal Italian cheeses

[Bapopik at AOL.COM]

   More cheese names, plus more Jarlsberg.


   19 November 1963, MARION STAR (Marion, Ohioh), pg. 15, col. 3:
   Declares the writer:  "It's about time to learn the names of such cheeses
as gjetost, nokkelost, gamalost, jarlsberg, tilsit, norbegia, norbo (Col.
4--ed.) and taffel, all of which now enter the U. S. without quota limitations."


   July/August 2003, DEPARTURES (American Express platinum card magazine to
get card holders to depart with their money), pg. 102:
  _Parmesan and Beyond_
Artisanal Italian cheeses have arrived on our shores, and they're unlike any
mozzarella (or maccagno or robiola or caciocavallo) you've ever tasted.
Pg. 104:
   _Formaggio: A Primer_
Fontina...
Castelmagno...
Maccagno...
Robiola di Roccaverano...
Gorgonzola Dolce and Piccante...
Parmigiano Reggiano...
Formaggio di Fossa from Sogliano or Talamello...
Raw-milk Pecorino Toscano...
Mozzarella di Bufala...
Canestrato Pugliese...
Caciocavallo Podolico...
Caciocavallo Ragusano...
Pg. 106:
   Under the direction of Edward Edelman (above), New York-based Ideal Cheese
(www.idealcheese.com---ed.) has become one of the country's top cheese
importers since opening its doors in 1954.  It carries 22 kinds of Italian cheese,
many of them raw-milk, and hundreds of others from 18 countries around the
world, including vacherin Mont d'Or, the only soft cheese to originate in
Switzerland, and burrata, a stuffed mozzarella from Bardi.  Buying from Edelman
himself is like attending a seminar: He famously introduced Jarlsberg to America in
1962,...