Randy Chandler
Jarlsberg is a mild, semi-soft Swiss-style cheese of Norwegian origin. It is made from pasteurized semi-skimmed cow's milk and is known for its creamy texture and nutty flavour. The cheese was first developed in the 1950s by a group of Norwegian dairy producers who were inspired by Swiss Emmental. Today, Jarlsberg is produced in several countries, but the authentic cheese is still made in Norway, using traditional methods and high-quality ingredients. The exact nature and formula for the process of making Jarlsberg cheese are trade secrets.
| Characteristics | Values |
|---|---|
| Type of Milk | Pasteurized semi-skimmed cow's milk |
| Bacteria | Propionibacterium freudenreichii |
| Rennet | Vegetable/microbial |
| Lactose Percentage | Less than 0.01 g per 100 g |
| Origin | Norway |
| Recipe | Developed from formulae originating with Swiss cheesemakers |
| Texture | Creamy |
| Taste | Mild, nutty, sweet |
| Age | 1-15 months |
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What You'll Learn
Jarlsberg cheese is made from pasteurised cow's milk
Jarlsberg cheese is a mild, semi-soft cheese made from pasteurised cow's milk. It is of Norwegian origin and was first created in the 1950s by a group of Norwegian dairy producers. The cheese gets its name from the county of Jarlsberg, where it was first produced. Today, Jarlsberg is produced in Norway and various other countries, including Ireland and the USA. However, authentic Jarlsberg is still made in Norway, using traditional methods and high-quality ingredients.
The production process of Jarlsberg cheese involves using pasteurised cow's milk, rennet, and specific cultures of bacteria. The milk is heated and mixed with the cultures and rennet, causing it to curdle. The curds are then cut and drained before being pressed into moulds and aged for several weeks to develop their characteristic flavour and texture. The cheese is aged for a minimum of three months, contributing to its unique flavour profile. During this period, the cheese develops a complex depth of flavour, with nutty and slightly sweet notes.
Jarlsberg cheese is known for its mild, nutty flavour and creamy texture. It has a distinctive yellow-wax rind and a semi-firm, buttery interior. The cheese is distinguished by its characteristic large holes or "eyes", which are the result of the action of bacteria that naturally occurs in milk. The specific type of bacteria used in Jarlsberg cheese production is a closely guarded secret formula.
Jarlsberg is a versatile cheese that can be enjoyed in a variety of dishes. It melts beautifully, making it ideal for cooking and baking. It can be used in quiches, gratins, sandwiches, and fondues. Jarlsberg also pairs well with crackers, fruits, and nuts on a cheese platter. Its mild and nutty flavour complements both red and white wines, making it a popular choice for wine and cheese pairings.
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It is a semi-soft, Swiss-style cheese
Jarlsberg is a semi-soft, Swiss-style cheese. It is made from pasteurized semi-skimmed cow's milk, cheese cultures, salt and microbial enzymes. The cheese was first developed in the 1830s when Swiss cheesemakers moved to Norway and shared their expertise. The name "Jarlsberg" is a trademark registered by Tine SA in 1972, and the exact formula for making the cheese is a closely guarded trade secret.
The cheese gets its distinctive taste and texture from the bacteria Propionibacterium freudenreichii, which occurs naturally in milk and is added to the cheese during production. The bacteria create enzymes that play a role in cheese ripening, and the resulting fully matured cheese has no lactose left, only flavour. The cheese is aged for several weeks to develop its characteristic flavour and texture.
Jarlsberg is a popular cheese, especially in the United States, which imports 15 million pounds of it annually. It is produced in Norway, as well as various other countries around the world, including Ireland. However, authentic Jarlsberg is still made in Norway, using traditional methods and high-quality ingredients.
The cheese has a creamy texture and a mild, nutty, and slightly sweet flavour. It is well-suited for melting and is often used in grilled cheese sandwiches or fondue. It can also be sliced and enjoyed on a sandwich or with ham and Dijon mustard.
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It was first created in Norway in the 1950s
Jarlsberg cheese was first created in the 1950s in Norway. It was developed by a group of Norwegian dairy producers who wanted to create a cheese with a Swiss Emmental-like flavour. The cheese was initially made in Vestfold, Norway, by Swiss cheesemakers in the 1830s. The modern version of the cheese was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. Ystgaard was inspired by the thesis of a dairy sciences student, Per Sakshaug, on the historical cheese-making process in Vestfold. It took them ten years to perfect the recipe, which remains a closely guarded secret.
Jarlsberg cheese is made from pasteurized semi-skimmed cow's milk, cheese cultures, salt, and microbial enzymes. The cheese has a creamy texture and a mild, nutty flavour. It is aged for several weeks to develop its characteristic flavour and texture. The production process involves heating the milk and mixing it with cultures and rennet, causing it to curdle. The curds are then cut and drained before being pressed into moulds. The cheese is known for its large, irregularly shaped holes or "eyes", formed by bacterial gases released during processing.
Today, Jarlsberg cheese is produced in Norway and various other countries, but the authentic cheese is still made in Norway using traditional methods and high-quality ingredients. The name "Jarlsberg" is a trademark registered by Tine SA in 1972, and the exact nature and formula for its production are trade secrets.
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It is made with a unique blend of bacteria cultures
Jarlsberg is a mild, semi-soft, Swiss-style cheese of Norwegian origin. It is made from pasteurized cow's milk and is aged from 1 to 15 months. The cheese is known for its distinctive nutty flavour and creamy texture, with large "eyes" or holes. The recipe was developed from formulae originating with Swiss cheesemakers who moved to Norway.
The unique blend of bacteria cultures used in Jarlsberg's production is a closely guarded secret. However, we do know that the characteristic holes are the result of the action of the bacteria Propionibacterium freudenreichii, which naturally occurs in milk and is added back into the cheese during production. The lactic acid bacteria produce enzymes that play a part in cheese ripening. In a fully matured cheese, there is no lactose left, just a great taste.
The production process of Jarlsberg cheese involves heating milk and mixing it with cultures and rennet, causing it to curdle. The curds are then cut and drained before being pressed into moulds and aged for several weeks to develop their characteristic flavour and texture. The cheese has evolved to include variations such as light versions with reduced fat content, smoked versions, and even organic versions made with milk from grass-fed cows.
The name "Jarlsberg" is a trademark first registered by Tine SA in 1972, and the exact nature and formula for the process of making Jarlsberg cheese is a trade secret. Modern Jarlsberg cheese was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway.
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It is suitable for vegetarians
Jarlsberg cheese is suitable for vegetarians as it is made from pasteurized semi-skimmed cow's milk, cheese cultures, salt, and microbial enzymes. The cheese is produced using a vegetable/microbial rennet, which is suitable for those following a vegetarian diet.
The process of making cheese involves separating the whey from the milk, leaving what is called curd. The whey is the liquid part of milk, which can be separated from the milk through the process of homogenization. Homogenization involves forcing the milk under high pressure through small openings to distribute the fat evenly throughout the milk. This process prevents the cream from separating from the skimmed portion of the milk.
The curd, on the other hand, is the solid part of the milk that remains after the whey has been removed. It is this curd that is used to make cheese. The process of converting milk to curd, and subsequently cheese, is done to reduce the levels of lactose in the final product. Lactose is a sugar found only in milk and possibly in some flowers and shrubs. It is digested by lactase, an enzyme that reaches its highest levels in the human small intestine immediately after birth and then begins to decline unless milk is consumed regularly.
Jarlsberg cheese, in particular, is known for its characteristic holes or "eyes," which are formed due to the action of bacteria called Propionibacterium freudenreichii. This bacteria occurs naturally in milk and is added back into the cheese during production, contributing to its distinct taste and consistency.
In terms of storage, it is recommended to keep Jarlsberg cheese refrigerated and in sealed packaging to maintain its freshness. Additionally, Jarlsberg cheese can be frozen, although it is suggested to grate it before freezing to preserve its flexible texture.
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Frequently asked questions
Jarlsberg cheese is made from pasteurized semi-skimmed cow's milk.
The best-before date is printed on Jarlsberg products. When storing Jarlsberg cheese, make sure to keep it refrigerated and in sealed packaging.
Yes, Jarlsberg cheese can be frozen. However, it is recommended to grate it before freezing, as otherwise, it will lose some of its flexible texture.
Jarlsberg cheese contains less than 0.01 g of lactose per 100 g of cheese. When cheese is made, the whey is separated from the milk, leaving behind what is called curd.
