Kamil Perry
Jarlsberg is a mild, Swiss-type cheese made from cow's milk. It is semi-soft, semi-firm, or semi-hard, with a buttery, sweet, and nutty flavour. Although it is sometimes mistaken for a Swiss cheese, Jarlsberg is a mix between Gouda and Emmental, the latter of which is also known as Swiss cheese. The recipe was developed from formulae originating with Swiss cheesemakers who moved to Norway.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss-type cheese |
| Country of Origin | Norway |
| Recipe Origin | Switzerland |
| Recipe Developers | Swiss cheesemakers |
| Recipe Development Time | 1956 |
| Texture | Semi-soft, semi-firm, smooth, supple, creamy |
| Flavor | Mild, buttery, nutty, sweet |
| Rind | Yellow wax |
| Minimum Aging Period | 3 months |
| Production Locations | Norway, Ireland, Ohio in the USA |
| Producers | Tine SA, Norseland, Dairygold |
| Annual Sales in the UK | £6.9 million (as of 2013) |
| Popular In | The USA, Australia |
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What You'll Learn
Jarlsberg is a Norwegian cheese
Jarlsberg is a mild, buttery cheese with a unique sweet and nutty flavour. Its texture is described as smooth and creamy, with a shiny yellow body and a semi-firm interior. The cheese has a characteristic yellow wax rind and medium to large holes. The holes, or "eyes", are caused by the bacteria Propionibacterium freudenreichii, which occurs naturally in milk and is added during cheese production. The bacteria culture, produced by Tine SA, gives Jarlsberg its distinctive taste and texture.
The recipe for Jarlsberg is a closely guarded secret, and the cheese is produced according to strict criteria to ensure consistent quality. It is aged for a minimum of three months, with some variations aged for up to 15 months. The longer ageing process results in a more pronounced flavour and texture. Jarlsberg is a versatile cheese, suitable for cooking, melting, or enjoying as a snack. It pairs well with fruit, nuts, and even dark chocolate, adding a unique touch to any dish.
Jarlsberg has become an iconic Norwegian cheese, known for its distinctive flavour and texture. While it may be mistaken for a Swiss cheese due to its similarities to varieties like Emmental, Jarlsberg is a unique creation with a strong cultural heritage in Norway. Its development involved the collaboration of Norwegian dairy pioneers and Swiss cheesemakers, resulting in a beloved cheese that has gained popularity worldwide.
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It's a Swiss-type cheese
Jarlsberg is a Swiss-type cheese, with a history that can be traced back to the 1850s in Norway. It is named after Jarlsberg Manor and the village of Våle, which was then the county of Jarlsberg and Larviks Amt. The cheese was first noted in an annual county report in 1855.
The cheese was originally produced by Anders Larsen Bakke, a farmer and pioneer in Norway's dairy industry. The cheese shares similarities with Emmental, which was introduced to Vestfold by Swiss cheese makers during the 1830s. The recipe for Jarlsberg was developed from formulae originating with Swiss cheesemakers who moved to Norway at that time.
In the 1860s and 1870s, several cheese dairies were established in Vestfold, with many Swiss men hired to assist in the development of cheese manufacturing in Norway. As a result, many of the new cheese dairies produced Swiss-style cheese. However, due to issues with coordinating marketing, transport, and logistics, cheese production in Vestfold ceased in 1904.
Modern Jarlsberg cheese was developed in 1956 by Professor Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. The name 'Jarlsberg' was chosen due to the history and roots of the cheese-making traditions. Despite its name, the modern cheese only shares its name with the earlier variety, as the recipe and production methods differ.
Jarlsberg is a semi-soft, mild, and buttery cheese with a nutty flavour. It has a characteristic smooth, shiny yellow body and a creamy, supple texture. It is distinguished by its medium to large holes, which are caused by the bacteria Propionibacterium freudenreichii, naturally occurring in milk and added to the cheese during production. The cheese is aged for a minimum of three months, with some variations aged for 9, 12, or 15 months.
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It's made from cow's milk
Jarlsberg is a semi-soft or semi-hard cheese made from cow's milk. It is a Norwegian cheese, named after Jarlsberg Manor, and was first produced in the former countship of Jarlsberg in Norway. It is now also produced in Ireland, the US state of Ohio, and Norway.
The cheese was first made in the 1850s by Anders Larsen Bakke, a farmer and pioneer in Norway's dairy industry. The recipe was developed with the help of Swiss cheesemakers, and it shares similarities with Emmental, a Swiss cheese introduced to Norway in the 1830s. The cheese disappeared from the market and was later redeveloped in 1956 by Professor Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway.
Jarlsberg is made with only the highest-quality milk. In the USA, only 'grade A' milk is used, and in Ireland, 'selected milk' is sourced from carefully chosen suppliers. The cheese is aged for a minimum of three months, and some variations are aged for up to 15 months. It has a characteristic smooth, shiny yellow body, a semi-firm texture, and a mild, buttery, nutty flavour.
The unique flavour and texture of Jarlsberg come from a secret formula that includes a patented propionic acid and the bacteria Propionibacterium freudenreichii. This bacteria is naturally occurring in milk and is added to the cheese during production, creating the characteristic holes or "eyes" in the cheese.
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It's a semi-soft cheese
Jarlsberg is a semi-soft cheese with a distinctive flavour and texture. Its unique characteristics make it a versatile cheese that can be used in a variety of dishes or enjoyed on its own.
The cheese is known for its mild, nutty flavour, with a hint of sweetness. This distinct taste is a result of the cheese culture, specifically the bacteria Propionibacterium freudenreichii, which also gives the cheese its characteristic holes or "eyes". The size of these holes can vary, ranging from medium to large.
Jarlsberg's semi-soft texture is described as creamy, supple, and smooth. Its consistency is soft, contributing to its meltability. When melted, Jarlsberg takes on a new depth of flavour, with an enhanced sweetness that blends seamlessly into fondues, soups, or sauces. Its ability to melt beautifully makes it a perfect choice for gratins, pies, pizzas, and sandwiches.
The cheese's versatility extends beyond cooking. It is an excellent addition to any cheese platter, pairing well with fruit, nuts, and even dark chocolate. Its semi-soft texture provides a pleasant chewiness, making it enjoyable to eat on its own or as a snack.
Jarlsberg's unique characteristics have made it a popular cheese worldwide. While it may be mistaken for a Swiss cheese due to its similarities in appearance and its historical roots, Jarlsberg is a Norwegian cheese with a distinct identity.
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It's popular in the US
Jarlsberg is a popular cheese in the United States, where it was introduced in 1964. In fact, it is the most popular imported cheese in the country. In 2004, 5–10 million pounds (2,300,000–4,500,000 kg) of Jarlsberg cheese was made in the US in Ohio, and it is also produced in the US state of Ohio by Norseland, a subsidiary of the Norwegian dairy product cooperative Tine SA, which is the largest producer of Jarlsberg cheese. Norseland has sold 150 million 22-pound (10-kg) wheels of Jarlsberg cheese in the US.
Jarlsberg's popularity in the US may be due in part to its versatility. It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny yellow body and a creamy, supple texture. It is a mild, buttery cheese with a slightly sweet and nutty flavour. This makes it a great addition to any cheese platter, pairing very well with fruit, nuts, and even dark chocolate. Jarlsberg also melts beautifully, which makes it perfect for gratins, pies, pizzas, burgers, quesadillas, cheese melt sandwiches, and fondues.
Jarlsberg's unique flavour and texture may also contribute to its popularity in the US. The cheese is aged a minimum of three months and is distinguished by medium to large holes. Some variations are aged a minimum of 9, 12, or 15 months. The flavour and aroma of Jarlsberg depend on the composition and age of the cheese, and it offers just the right chewiness when melted. The cheese's mild, sweet, and nutty taste adds something extra to any dish without dominating the flavour palette.
The strict quality control measures in place for Jarlsberg production may also be a factor in its popularity in the US. All Jarlsberg dairies produce the cheese to the same strict criteria, using the same production equipment. This ensures that consumers always get the same product, regardless of where it was produced, and guarantees safe, high-quality products with the same level of quality every time. In the US, only "grade A" milk is used to meet Jarlsberg standards—the highest quality and most expensive milk available.
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Frequently asked questions
Jarlsberg is a Norwegian cheese, developed with the help of Swiss cheesemakers. It is a Swiss-type or Swiss-style cheese, but it is not from Switzerland.
Jarlsberg is made from cow's milk. It is described as a semi-soft, semi-firm, or semi-hard cheese with a buttery, sweet, mild, and nutty flavour.
Jarlsberg is pronounced "YARLZ-burg".
Jarlsberg is produced in Norway, the US (Ohio), and Ireland. It is the most popular imported cheese in the US and is also sold in the UK, Australia, and online.
The cheese was first produced in the village of Våle in Norway in the 1850s, but later disappeared from the market. The modern version of Jarlsberg was developed in 1956 by Professor Ole Martin Ystgaard at the Agricultural University of Norway.
