Check out Chef George Duran's Jarlsberg® Cheese Recipes

DARIEN, CONN, UNITED STATES, July 25, 2017 /EINPresswire.com/ -- Jarlsberg® Cheese, the nationally recognized speciality brand of cheese, celebrates America’s love affair with summer, grilling season and Wine and Cheese Day, which is July 25. This summer enjoy America’s greatest backyard cooking obsession with Jarlsberg® Cheese incredible, easy-to-prepare recipes from Celebrity Chef George Duran that will be sure to wow your guests! From a succulent, gooey surprise INSIDE your burger, to a cool new pizza featuring unexpected flavors and cheesy grilled mushrooms that are sure to please, Jarlsberg® Cheese has you covered!

Jarlsberg Cheese® is available nationwide in the specialty cheese case in the deli at grocery retailers, and comes in pre-sliced packages, or sliced at the deli counter, and is also available in club stores. Use your favorite flavor of Jarlsberg® Cheese in any of these new Chef George Duran recipes (below), which are perfect for outdoor grilling. There is a Jarlsberg Cheese available for every palate:
• Jarlsberg® Cheese is famous for its characteristic mild, mellow and nutty taste and its large round holes.
• Jarlsberg® Lite Cheese Lite has the same mild flavor as regular Jarlsberg® Cheese with 50% less fat and 30% fewer calories, than regular Swiss cheese. This reduced-fat variety of Jarlsberg® Cheese has the characteristic large round holes, with a lower fat content – perfect for those days when you crave the sweet, nutty delights of Jarlsberg® Cheese but need to watch your diet.
• Jarlsberg® Hickory Smoked Cheese has a piquant smoky taste, and like most smoked foods has a darker, browner surface. Jarlsberg® Hickory Smoked Cheese is cold smoked over smoldering, hickory chip embers, this hickory smoked flavor will enhance your cold or hot foods, with its deep, smoky charms.

Jarlsberg Stuffed Bacon Cheese Burgers
by George Duran

“So there is no doubt that the ultimate burger has to have bacon in it. However placing slices of crispy bacon on top leaves no room to balance other toppings. Chef George Duran incorporated the the cooked bacon inside the meat and created a seriously tasty Jarlsberg cheese-stuffed burger. Enjoy!” – Chef George Duran

Ingredients:
4 Chunks of Jarlsberg cheese, cut into 2-inch squares, ½-inch thick each
1 pound ground chuck
1/2 pound ground pork
1 medium onion, very finely chopped, about 1 cup
1 cup finely chopped cooked bacon
3 Tblsp. tomato paste
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
4 hamburger buns
1 tablespoon Chipotle hot sauce
¼ C. Mayonnaise
8 thin slices of tomato
Non-stick spray

Directions:

Take the Jarlsberg cheese squares and place them in the freezer for about an hour while you prepare the rest of the ingredients.
Preheat your grill on medium-high. Mix chipotle and mayo in small bowl and set aside.

Place the ground chuck, ground pork, onion, bacon and tomato paste into a large bowl and season it generously with salt and pepper. Mix everything with your hands until it is combined.

Divide the meat mixture into 4 and roll them each into balls. Make an indentation in the center and place a slice of the frozen Jarlsberg cheese into it, then mold the burger around it until you have formed a thick patty. Repeat until you have 4 burgers.
Spray your grill generously with non-stick spray and grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8 to 10 minutes total.
Serve burger on toasted hamburger rolls with chipotle mayo and tomato slices.

Yield: 4 burgers

Cheesy Grilled Portabella Mushroom Caps
by George Duran

Ingredients:
4 Large portabella mushroom caps
1 10-oz. package frozen chopped spinach, thawed and juices squeezed
2 Garlic cloves, crushed
1 4.4-oz. package Snofrisk or cream cheese
1 C. Grated Jarlsberg cheese
1 tsp. salt
½ tsp. black pepper
Non-stick spray

Directions:
Pre-heat grill on high.
Remove stems from mushroom caps, then, using a small spoon, carefully scrape mushroom gills off. Set caps aside.
Mix the next 6 ingredients together in a medium bowl until completely combined. Use a spoon to stuff each mushroom cap.
Spray your grill grates with non-stick spray and place each mushroom cap on it. Close grill and cook for 10 minutes, until cheese begins to bubble and slightly brown. Serve immediately.

Serves 4.
Curried Coconut Chicken Grilled Naan Pizza
by George Duran

Ingredients:
1 Cooked rotisserie chicken
1 Tblsp. olive oil
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 large garlic cloves, minced
½ C. Corinth raisins (or regular raisins)
1 Tblsp. tomato paste
1 Tblsp. curry powder
1 tsp. Cumin
1 tsp. kosher salt
¼ tsp. pepper
1 can lite coconut milk
2 medium (4.4-oz each) Naan breads
2 C. Grated Jarlsberg cheese
Finely chopped red peppers and chives, for garnish
Non-stick spray

Directions:
Pre-heat your grill on medium high heat.
Remove chicken breast from rotisserie chicken and shred into a medium bowl. Reserve the rest of the chicken meat for another use.

In a large sauté pan add olive oil on medium-high heat and sauté carrots and onions until translucent, about 3-5 minutes. Add garlic and cook for a minute, until fragrant. Add shredded chicken, raisins and tomato paste and combine. Sprinkle curry, cumin, salt and pepper, then add coconut milk and mix. Reduce to a simmer and cook, uncovered for 10m. until coconut milk is mostly absorbed into chicken. Remove from heat and allow to cool slightly.
Spray non-stick spray on your grill and grill naan breads for 3-4 minutes on each side, until toasted. Place on a work surface and divide curried chicken mixture evenly on both breads. Disperse throughout and top with 1 cup Jarlsberg cheese on top of each pizza. Return to grill and allow to cook until cheese is completely melted. Garnish with finely chopped red peppers and chives and serve.
Makes 2 pizzas

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