Patrick Oconnell
Jarlsberg is a mild, Swiss-type cheese from Norway that has become famous worldwide for its large holes, or eyes. Its recipe, developed in 1956 by professor Ole Martin Ystgaard and his team at the Agricultural University of Norway, is inspired by traditional Swiss cheese-making techniques and is considered a trade secret. The holes in the cheese are formed during the maturation process due to the activity of bacteria used in the cheesemaking process.
| Characteristics | Values |
|---|---|
| Origin | Norway |
| Main Ingredient | Cow's milk |
| Texture | Semi-hard, semi-firm |
| Flavour | Sweet, nutty, buttery |
| Type of Holes | Medium to large "eyes" |
| Hole Formation | Bacteria Propionibacterium freudenreichii or shermanii |
| Recipe | Secret |
| Production | Norway, Ireland, the USA |
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What You'll Learn
The bacterial culture Propionibacterium shermanii
Propionibacterium freudenreichii was first discovered and isolated in the early 20th century by Eduard von Freudenreich and Sigurd Orla-Jensen while studying propionic acid fermentation in Emmental cheese. The bacterium is named after propionic acid, which it produces through a unique metabolism utilising transcarboxylase enzymes. This acid contributes to the nutty and sweet flavours characteristic of Swiss-type cheeses.
P. freudenreichii plays a significant role in the creation of Emmental cheese and, to a lesser extent, other Swiss-type cheeses such as Jarlsberg, Leerdammer, and Maasdam. During the production of Emmental cheese, P. freudenreichii ferments lactate to form acetate, propionate, and carbon dioxide. The carbon dioxide byproduct is responsible for the formation of the desirable holes, or "eyes", in these cheeses. Cheesemakers can control the size of the holes by adjusting the acidity, temperature, and curing time of the mixture.
While P. shermanii is associated with cheese production, its role may be more nuanced. It has been suggested that this subspecies might enhance unwanted slits within Swiss-type cheeses. Some strains can also cause pinking of Swiss cheeses. However, the presence of propionibacteria, including P. freudenreichii, is essential for developing the characteristic flavour and "eyes" in these cheeses.
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The maturation process
During maturation, the cheese is stored in carefully controlled cool and humid conditions, which encourage the growth of bacteria and enzymes. These microorganisms work on breaking down the components of the cheese, releasing enzymes that act on the fat and protein within the cheese curd. This process results in the formation of savoury amino acids and aromatic compounds, giving Jarlsberg its unique flavour and aroma.
The maturation period for Jarlsberg cheese typically lasts for a minimum of three months, with some variations aged for up to 15 months. This extended maturation time contributes to the development of the cheese's creamy, supple texture and its slightly sweet and nutty flavour profile. The maturation process is carefully monitored to ensure the cheese reaches the desired taste and texture before being released for consumption.
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The original recipe
Jarlsberg cheese is made from cow's milk and has a yellow wax rind and a semi-firm yellow interior. The production process involves separating milk, which gives casein and whey. To enable cheese production, lactic acid bacteria must develop. In the production of Jarlsberg, propionic acid bacteria, or propionibacteria, are used to give the cheese its characteristic taste and holes. These bacteria consume lactic acid and release carbon dioxide gas, creating bubbles in the cheese that form the holes. The longer Jarlsberg cheese matures in high temperatures, the larger the holes will become.
The cheese undergoes a specific process of curdling, cutting, heating, and pressing to achieve its unique texture and flavour. Once the cheese curd is firm, it is cut using a special cutting tool, then pressed together and divided into small blocks, which are placed in cheese moulds. During formation, the cheese is subjected to pressure, and when removed, it is placed in a salt solution. It is then packed and left to mature for 8-10 weeks, or several weeks to months, depending on the desired flavour intensity. The cheese is stored in cool, humid conditions to allow the bacteria and enzymes to do their work.
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The cheese-making process
Firstly, milk is separated, which gives casein and whey. Lactic acid bacteria are then added to stimulate the enzymes in the rennet, making it easy to remove whey from the cheese curd. The curd is then cut using a special cutting tool, and the pieces are pressed together and divided into small blocks. These are then placed in cheese moulds and subjected to pressure. Once removed from the moulds, the cheese is placed in a salt solution, packed, and left to mature for several weeks to months. The maturation period depends on the desired flavour intensity, and the cheese is stored in cool, humid conditions to allow the bacteria and enzymes to do their work.
The holes in the cheese are formed during the maturation process due to the activity of bacteria used in the cheesemaking process. Specifically, the bacteria consume lactic acid and release carbon dioxide gas, which creates bubbles in the cheese that form the holes. The longer the cheese matures, the larger the holes will be.
The production process of Jarlsberg is similar to that of Gouda, but the cheese looks more similar to an Emmental, with its distinctive holes or "'eyes". The recipe for Jarlsberg was developed from formulae originating with Swiss cheesemakers who moved to Norway.
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The holes are classified information
Jarlsberg is a semi-hard cheese that originated in Norway and is known for its large holes, or "eyes". The cheese was first introduced in 1956 and quickly became popular in Norway and internationally due to its unique characteristics. While the exact process of creating the holes is not publicly known, it is believed to be the result of bacterial activity during the maturation process.
The holes in Jarlsberg cheese are considered classified information, known only to a select few individuals in Norway. The cheese's recipe is carefully guarded, and the production process combines traditional techniques with modern innovations. The cheese undergoes a specific process of curdling, cutting, heating, and pressing to achieve its distinct texture and flavour.
The holes are formed due to the activity of bacteria, specifically Propionibacterium freudenreichii, which is added to the cheese during production according to a secret formula. This bacterium consumes lactic acid and releases carbon dioxide gas, creating bubbles that form the holes. The maturation process, temperature control, and storage conditions also play a crucial role in the formation and size of the holes.
The unique blend of cheese cultures and bacteria used in the Jarlsberg recipe is said to be "the very soul" of the cheese. The recipe is so closely guarded that it is compared to the secrecy surrounding the royal family. The creation of the holes is not just a matter of aesthetics but also contributes to the cheese's flavour and character.
The holes in Jarlsberg cheese have become a distinctive feature that sets it apart from other cheeses. While the exact process of their formation remains a tightly held secret, the combination of traditional techniques and modern innovations has resulted in a popular and recognisable product. The holes, along with the cheese's creamy consistency and mild, nutty flavour, have contributed to its success and popularity worldwide.
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