Kamil Perry
Jarlsberg is a mild, semi-soft cheese made from cow's milk, with large, regular eyes, originating in Jarlsberg, Norway. It is a popular cheese, particularly in the United States, where it is the most popular imported cheese. Jarlsberg is known for its characteristic nutty taste and attractive appearance, with variously-sized round holes. The cheese is also naturally lactose-free and suitable for vegetarians.
| Characteristics | Values |
|---|---|
| Colour | Yellow |
| Rind | Yellow wax |
| Texture | Semi-firm, smooth, shiny, pliable, supple |
| Type of milk | Cow's milk |
| Flavour | Sweet, nutty, mild, buttery |
| Fat content | 27% (45% fat in dry matter) |
| Holes | Large, round |
| Weight | 10kg |
| Diameter | 330mm |
| Height | 95-105mm |
| Storage temperature | 0 °C - 4 °C |
| Country of origin | Norway |
| Suitable for | Vegetarians |
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What You'll Learn
Jarlsberg's trademarked name and secret recipe
Jarlsberg cheese is a mild, semi-soft, part skim cheese made from cow's milk. It has a buttery, slightly sweet and nutty flavour, and a creamy, supple texture. The cheese is named for a Norwegian nobleman, Count Wedel Jarlsberg, who owned land near Oslo, in an area where an earlier version of the cheese was produced in the early 1800s. The name could also be a reference to the cheese production that took place in the old Jarlsberg Countship, now known as Vestfold County.
The recipe for Jarlsberg was developed from formulae originating with Swiss cheesemakers who moved to Norway in the early 19th century. The cheese is similar to Emmental, which was introduced to Vestfold by the Swiss in the 1830s. The distinctive holes or "eyes" in Jarlsberg are the result of the action of the bacteria Propionibacterium freudenreichii, which occurs naturally in milk and is added to the cheese during production according to a closely guarded secret formula. The exact nature and formula for the process of making Jarlsberg cheese is a trade secret. However, it is known that the secret ingredient of Jarlsberg is a particular bacterial culture, Propionibacterium shermanii, which is produced in a factory in Trondheim.
Jarlsberg was invented in 1956 by Professor Ole Martin Ystgaard and his team of students at the Dairy Institute of what is today known as the Norwegian University of Life Sciences. The name "Jarlsberg" was first registered as a trademark by Tine SA in 1972. Tine is the largest Norwegian dairy product cooperative, and Jarlsberg accounts for 80% of its total exports. Jarlsberg was introduced to the United States in 1964, and it has since become the most popular imported cheese in the country.
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Its history and origins in Jarlsberg, Norway
Jarlsberg cheese is a mild, buttery cheese made from cow's milk, with large, regular eyes or holes. It is named after a Norwegian nobleman, Count Wedel Jarlsberg, who owned land near Oslo, in an area where an earlier version of the cheese was produced in the early 1800s. The recipe was developed from formulae originating with Swiss cheesemakers who moved to Norway at that time. The cheese shares similarities with Emmental, which was introduced to Vestfold, Norway, by Swiss cheesemakers in the 1830s.
The history of Jarlsberg cheese can be traced back to the middle of the 1850s. It was first produced by Anders Larsen Bakke (1815-1899), a farmer and pioneer in Norway's dairy industry. Bakke produced the cheese in the village of Våle in what was then the county of Jarlsberg and Larviks Amt (now Vestfold), 80 km (50 mi) south of Oslo. The cheese was first noted in the annual county report of Jarlsberg and Larviks Amt in 1855. After several years of popularity, marked by a large volume of production, Jarlsberg disappeared from the market.
Modern Jarlsberg cheese was developed in 1956 by Professor Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. Ystgaard's interest was sparked by the thesis of a dairy sciences student, Per Sakshaug, on the cheese historically made in Vestfold. Under Ystgaard's supervision, his students conducted cheesemaking experiments where they added bacterial culture to cheese milk. They first attempted to use the cheese-making technique for producing Emmental cheese, without success. Later, using the Research Dairy's cheese vats, they managed to produce a good-quality cheese. These experiments led to the further development of the concept of adding bacterial culture and making it work on a larger scale. It was from this process that the famous Jarlsberg holes were born.
The cheese was first sold at the Research Dairy's shop as "Research cheese", and then as "Extra cheese". The Ministry of Agriculture sanctioned an application for the name Jarlsberg and the definition of the new cheese in 1957. "Jarlsberg" was first registered as a trademark by Tine SA in 1972, and the company remains the largest producer of Jarlsberg cheese. Tine is the largest Norwegian dairy product cooperative, and Jarlsberg accounts for 80% of its total exports.
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The cheese's nutty taste and large holes
Jarlsberg is a mild, semi-soft cheese made from cow's milk. It is known for its characteristic sweet and nutty flavour, as well as its large, round holes. The cheese is produced in Norway, Ireland, and the US state of Ohio, and is the most popular imported cheese in the US. It is also widely popular in the UK and Australia.
The nutty taste and large holes of Jarlsberg are a result of the unique recipe and production process. The cheese is aged for a minimum of three months, with some variations aged for 9, 12, or 15 months. The ageing process gives the cheese its distinctive flavour and texture. The holes in Jarlsberg are formed due to the presence of propionic acid, which is also responsible for the nutty flavour. The size and distribution of the holes can vary, adding to the unique appearance of the cheese.
The nutty flavour of Jarlsberg is often described as mild and slightly sweet. It pairs well with a variety of foods, including fruits, nuts, and even dark chocolate. The cheese is also versatile in its use, melting beautifully and enhancing the flavour of dishes such as gratins, pies, pizzas, and sandwiches. When melted, the sweetness of the cheese becomes more pronounced, adding a new depth of flavour to the dish.
The large holes in Jarlsberg are a distinguishing feature of the cheese. They range from medium to large in size and are regularly spaced throughout the semi-firm yellow interior. The holes, along with the nutty flavour, are a result of the patented production process, which remains a closely guarded trade secret. The unique structure and pattern of the holes are inseparable from the flavour, creating a cheese that is both delicious and visually appealing.
Overall, the nutty taste and large holes of Jarlsberg contribute to its popularity and versatility. The cheese is known for its distinctive flavour, which enhances a variety of dishes, and its attractive appearance, making it a favourite among cheese enthusiasts worldwide.
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Jarlsberg's popularity and versatility in dishes
Jarlsberg is a popular cheese variety that is enjoyed around the world. It is produced in Norway, Ireland, and the US state of Ohio, and is considered a Swiss-type cheese. Its popularity can be attributed to its distinctive flavour and versatility in various dishes.
Jarlsberg is known for its mildly sweet and nutty flavour, which sets it apart from other cheeses. Its smooth, creamy, and buttery texture makes it a versatile ingredient that can enhance the taste of many dishes. The cheese is also characterised by its large, round holes, known as "eyes," which vary in size and distribution, adding to its unique appearance.
The versatility of Jarlsberg cheese is evident in its ability to complement a wide range of dishes. It is commonly used in sandwiches, wraps, and grilled cheese dishes, where it adds a rich and indulgent touch. Jarlsberg is also a popular choice for melting, making it perfect for quesadillas, grilled cheese sandwiches, and burgers. Its stretchy, rich, and tasty qualities make it a delightful addition to comfort food.
In addition to its melting properties, Jarlsberg can be grated or sliced and used as a topping or ingredient in various recipes. It can be grated over pasta, sprinkled over gratins, or incorporated into savoury tarts, quiches, and fondues. The cheese's mild flavour and creamy texture make it a versatile ingredient that can be adapted to suit a variety of culinary creations.
Jarlsberg is also enjoyed on its own or as part of a cheeseboard, paired with fresh fruits, crackers, and honey. Its unique flavour and texture make it a standout choice for those looking to add more dairy to their diet, as it is naturally lactose-free and suitable for vegetarians. The cheese's popularity and versatility have made it a favourite among cheese enthusiasts worldwide.
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How to store and prepare Jarlsberg cheese
Jarlsberg is a mild, semi-soft, part skim cheese made from cow's milk. It is distinguished by its large, regular eyes or holes, and its semi-firm, yellow interior. It has a buttery, sweet and nutty flavour, and a smooth, creamy and supple texture. It is a versatile cheese, used for both cooking and eating as a snack.
Storing Jarlsberg Cheese
To prolong the shelf life and maintain the quality of Jarlsberg cheese, it is important to store it properly. The best way to store it is by keeping it in the refrigerator. When storing Jarlsberg cheese, it is crucial to keep it wrapped tightly in wax paper or parchment paper. This allows the cheese to breathe while still protecting it from moisture and odours. It is best to avoid using plastic wrap or airtight containers, as they can trap moisture and promote the growth of mould. Additionally, it is a good idea to store Jarlsberg cheese away from strong-smelling foods, as it can easily absorb odours. If you notice any mould forming on the surface, simply cut it away, and the remaining cheese should still be safe to consume. The optimal temperature range for storing Jarlsberg cheese is 0 °C to 4 °C, and it is best sliced when cool.
Preparing Jarlsberg Cheese
Jarlsberg is a versatile cheese that can be used in a variety of dishes or enjoyed on its own. It can be cut with a cheese slicer, making it ideal for sandwiches, paninis, grilled cheese sandwiches, tortillas, salads, and light lunches. It is also a good choice for melting, whether on toast or in dishes like quesadillas, croque monsieurs, or Welsh rarebits. It is an all-purpose cheese that can enhance the flavour of many dishes.
Jarlsberg Lite, a variety with lower fat content, is also available. This version is only sold without the rind and is less suitable for cooking due to its lower fat content. However, it can still be enjoyed as a delicious snack or on a cheese platter.
Jarlsberg Special Reserve is another variety that is matured for 12 months, resulting in a stronger, more robust, and tangy flavour. This variety can be a delightful addition to a cheese board or served as a finger food for buffets.
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Frequently asked questions
Jarlsberg cheese has a yellow wax rind and a semi-firm yellow interior. It is distinguished by medium to large holes.
Jarlsberg cheese is usually produced in 10-kilogram wheels with an approximate diameter of 330 millimetres and a height of 95 to 105 millimetres.
Jarlsberg cheese has a mild, buttery, nutty, and slightly sweet flavour.
Jarlsberg cheese is made from cow's milk, with the addition of a microbial enzyme (rennet), salt, and bacterial culture.
Jarlsberg cheese is produced in Norway, Ireland, and the US state of Ohio.
