What is Jarlsberg?
Jarlsberg is a pressed cooked cheese that originates from Norway. Because of its iconic spattering of eyes (cheese holes), it is often incorrectly referred to as Swiss cheese.
Since 1956, cheesemakers in Norway have been making this cheese using a secret recipe. As a matter of fact, a handful of trusted people currently guard this decades old recipe.
Over the years, Jarlsberg has become immensely popular around the world with both cheese lovers and chefs.
The cheese's origins
In the 1950’s, a Norwegian professor called Ole Martin Ystgaard first developed the original Jarlsberg as part of a research project. Indeed, the project took place at the Dairy Institute in a small village called Ås.
Fast forward to now and the cheese has become well-known and loved around the world. Thanks to developments in production and supply chain, the company has been able to export cheese to a global market.
Moreover, they also have production sites in Ireland and the United States now.
Jarlsberg cheese recipe
Without a doubt, it all starts with their most special ingredient, their starter culture. Even though they now produce the cheese in 3 different countries, the culture used always comes from Norway.
In addition to this, they use vegetarian rennet to coagulate the milk, making the cheese vegetarian friendly.
Furthermore, every drop of milk that goes into the cheese comes from ethical farms that value animal welfare. Also, they maintain the highest standards for their milk and ensure that it is always 100% hormone free.
What Jarlsberg tastes like
Jarlsberg cheese has a yellow wax rind and a semi-firm yellow pâte. Overall, its flavour is mild and buttery with a slightly sweet and nutty finish.
Because of its delightful texture and mild flavour, this cheese has become hugely popular around the world.
How to eat Jarlsberg
Such a versatile cheese is a chef’s dream! Jarlsberg excels as a sliced cheese for sandwiches and grilled cheese toasties. But it can also be cut into cubes and added to a summer salad.
Moreover, you can serve this semi-hard holey cheese on a cheese board with grapes and stone fruit.