One of those Autumn evenings, late in October I was invited to a Masterclass event with Jarlsberg at the Good Housekeeping Institute and my decision was affirmative instantly! Jarlsberg Cheese was just a label for me until that night and I had never thought of stepping out of my comfort zone to try a new( for me) brand. Sometimes it is easy to stick to your favourite kind as you know it is not going to go bizarre. With Kiddo’s who have their own preferences with cheesy flavours, this was just the right one for me.
The casual meet with Mac n Cheese Demo and a lot of like-minded people was just what a food blogger would look forward too. The masterclass by Signe Johansen & Lucie Bruckner opened up a whole new Scandinavian dimension to making Mac and Cheese with absolutely no Flour. It was an eye opener. But let me tell you the texture and feel looked just with our béchamel sauce. The essence of Mac and Cheese was loads of butter, Cream Fraiche, double cream and loads of cheese. With the kind of work culture way back there, all that they needed is a no compromise full-fat meal to recoup with all the lost energy.
Jarlsberg has got a History and I was totally immersed as one of the chiefs from the Jarlsberg team was iterating it to me. It was overwhelming to see him narrate how it all began.