Three types of marinated Jarlsberg

Tree Types of Marinated Jarlsberg - Buffet Recipes

Marinated Jarlsberg with capsicum and herbs

100 gr Jarlsberg
1 red pepper
Marinade:
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp. green pepper corns
1 tbsp. fresh thyme
1 gloves garlic, finely chopped

Cut the Jarlsberg in sugar cube sized pieces. Mark the cubes with a fork to allow the marinade to permeate more easily.
Mix the marinade ingredients.
Place the Jarlsberg and sliced red pepper in a glass jar with the marinade. Seal tightly.
Allow the cheese to stand for a couple of days before serving.
Serve at room temperature as a starter on a bed of lettuce or as a snack.

Jarlsberg marinated in orange and garlic

Makes 1 glass jar 1/3 litre size
Ingredients
100 gr Jarlsberg cut in 1 inch cubes
50 gr walnut kernels divided in 4
2 cloves garlic, in thin slices and fried in oil until lightly brown
1 orange grated rind and filets
¼ tsp salt
¼ tsp cayenne pepper
2 cups olive oil
2 tbsp vinegar
1 tbsp fresh thyme

Make sure the glass jar is clean and has a tight lid.
Put layers of Jarlsberg, walnuts and all dry ingredients in the jar and pour over the oil mixed with vinegar. Keep in the fridge for at the least one day and at the most 3 days. Taste with more vinegar if needed.
Great as a snack, to accompany a meal or as an ingredient in a salad.

French style marinated Jarlsberg

Makes 1 glass jar ½ litre size
Ingredients
100 gr Jarlsberg cut in 1 inch size cubes
50 gr black olives, stones removed
2 tbsp leek, sliced thin
Ingredients for French Marinade
2 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp chopped oregano
½ tsp fresh green pepper chopped finely
1 tsp fresh thyme chopped finely
1 clove garlic chopped finely

Make sure the glass jar is clean and has a tight lid.
Put layers of Jarlsberg, olives and leek in the jar and pour over the marinade.
Place the jar in the fridge for at least one day and 3 days at the most .
Great as a snack, to accompany a meal or as an ingredient to a sophisticated party menu