Use Jarlsberg (regular or lite) for cooking in any recipe calling for Swiss cheese. Top onion soup, add to a Reuben sandwich, use in a grilled cheese, or try it in one of these Express Lane Cooking recipes:

  • Ham, Jarlsberg and Potato Frittata: Preheat broiler. Cook 1 peeled and diced potato in 1 tablespoon butter in a medium skillet with an ovenproof handle over moderately low heat, stirring, until tender, about 10 minutes. Add 2/3 cup diced ham and 1 medium-sized chopped onion or 3 chopped scallions. Cook until onion/scallion softens and ham is heated through, about 3 minutes. In a bowl, beat together 6 eggs, 3 tablespoons Jarlsberg cheese, 1 tablespoon water, some salt and pepper. Gently stir eggs into skillet; cook 3 minutes or until almost set. Sprinkle with 3 tablespoons Jarlsberg cheese. Place under broiler until browned and puffed, about 2 minutes. Cut into wedges and serve.
  • Monte Cristo Sandwich: Spread 4 slices of bread with mustard. Cover each with a slice of Jarlsberg cheese, turkey and a slice of tomato. Cover with remaining bread to complete sandwich. In shallow bowl beat 4 eggs, 2 tablespoons water or milk, some salt and pepper. Spray large skillet with nonstick cooking spray or heat 2 teaspoons butter over medium heat. Dip sandwiches into egg mixture, coating well on each side. Cook in skillet over medium-low heat for about 3 minutes on each side, until golden brown. Quarter and serve.
  • Corn and Tomato Omelet: Beat together 6 eggs, an 8.5-ounce can creamed corn, 1/2 teaspoon tarragon, salt and pepper. Spray a 10- to 12-inch sloping sided skillet with nonstick cooking spray or use 2 teaspoons butter. Heat over medium heat, pour in egg mixture. Cook without stirring, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, 4 to 5 minutes or until mixture is set, but still moist. Spoon 1 chopped tomato over half of the omelet. Sprinkle with 3/4 cup shredded Jarlsberg cheese. With spatula loosen edge of omelet and fold untopped half over filling. If desired, sprinkle with chopped fresh parsley. Serves 3 to 4. NOTE: In corn season, substitute a cup of freshly cooked corn kernels.