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The Standards of a Genuine TINE Import
We have been slicing cheese for thirty-five years and we can tell you that mass-produced imitations lack the character of the original. This is the genuine import from TINE. It has a specific butterfat balance that makes it nutty without being bitter. When the seal breaks, the clean, sweet aroma proves it was aged properly to meet the strict standards required by the original recipe.
| Category | Details |
|---|---|
| Manufacturer | TINE SA |
| Origin | Product of Ireland |
| Milk Source | Pasteurized Cow's Milk |
| Rennet | Microbial (Vegetarian-Friendly) |
| Dietary Profile | Naturally Lactose-Free, Gluten-Free, Rich in Vitamin K2 |
| Format | Texture | Best Use |
|---|---|---|
| Hand-Cut Wedge | Semi-soft, supple | Fondue, Quiches, Sliders |
| Slicing Temp | 40°F (Cold) | Preserves hole definition; prevents blade drag |
Keep your knife cold before you slice. If this cheese meets a warm blade, it will drag and tear the signature eyes. We recommend slicing at 40 degrees Fahrenheit to maintain structural integrity. If you are melting it, grate it fresh. Pre-shredded varieties often contain starches that hinder a smooth flow. Do not use plastic wrap as it suffocates the cheese and causes off-flavors. We wrap all our cuts in professional deli paper to allow the cheese to breathe.
The secret is the proprietary bacterial culture developed in Norway. Even when produced in Ireland, this specific culture creates the large eyes and the balanced profile that bridges the gap between a mild Gouda and a sweet Swiss Emmental.
Jarlsberg is a premier melter. Because of its moisture-to-fat ratio, it creates a smooth, cohesive layer without the oily separation common in lesser imitations. It is the gold standard for French Onion soup and high-end grilled sandwiches.
The manufacturer, TINE, confirms this cheese is naturally lactose-free and gluten-free. While it is a dairy product, it is vegetarian-friendly because they use microbial rennet rather than animal-derived enzymes.
