Randy Chandler
Jarlsberg is a mild, semi-soft, part-skim cheese made from cow's milk. It has a sweet and nutty flavour, a smooth, shiny yellow body, and a creamy, supple texture. It was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. The cheese is named after a Norwegian nobleman, Count Wedel Jarlsberg, and the area where it was produced in the early 1800s. Jarlsberg is naturally lactose-free, suitable for vegetarians, and is the most popular imported cheese in the US.
| Characteristics | Values |
|---|---|
| Country of origin | Norway |
| Main ingredient | Cow's milk |
| Other ingredients | Microbial enzyme (rennet), salt, bacterial culture |
| Texture | Semi-firm, creamy, supple |
| Flavour | Mild, sweet, nutty, buttery |
| Colour | Yellow |
| Rind | Yellow wax |
| Ageing | Minimum of three months; some variations are aged for 9, 12, or 15 months |
| Weight | 10-kilogram wheels |
| Diameter | 330 millimetres |
| Height | 95 to 105 millimetres |
| Lactose | Naturally lactose-free |
| Suitability | Suitable for vegetarians |
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What You'll Learn
Cow's milk
Jarlsberg is a mild, sweet, and nutty cheese made from cow's milk. It is a Swiss-type cheese that originated in Jarlsberg, Norway, and is now produced in Norway, Ireland, and the US state of Ohio. It is made from pasteurised cow's milk, microbial enzyme (rennet), salt, and bacterial culture. It is naturally lactose-free and suitable for vegetarians.
The cheese has a characteristic smooth, shiny yellow body and a creamy, supple texture. It is aged for a minimum of three months and has medium to large holes. Some variations are aged for a minimum of 9, 12, or 15 months. It is typically produced in 10-kilogram wheels with a diameter of approximately 330 millimetres and a height of 95 to 105 millimetres.
Jarlsberg is a versatile cheese that can be used in a variety of recipes or enjoyed on its own. It is often described as having a "clean and rich" flavour with a slightly sweet and nutty taste. Its unique flavour profile adds depth to dishes without overwhelming other ingredients. When melted, Jarlsberg takes on a sweeter flavour, making it an excellent choice for grilled cheese sandwiches, fondue, or as a topping for burgers.
In addition to its flavour, Jarlsberg's texture also makes it a popular choice for cooking. The cheese melts beautifully, adding a silky smoothness to sauces and dips. Its pliability also makes it ideal for slicing and using in sandwiches or light lunches. Whether enjoyed melted or sliced, Jarlsberg is a delicious and versatile cheese that has gained popularity worldwide.
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Origin and history
Jarlsberg is a mild, semi-soft, part-skim cheese made from cow's milk. It is naturally lactose-free and suitable for vegetarians. It has a sweet and nutty flavour, a smooth, shiny yellow body, and a creamy, supple texture. The cheese is aged for a minimum of three months, with some variations aged for 9, 12, or 15 months. It is distinguished by its characteristic large, round holes.
The cheese originates from Jarlsberg, Norway, and 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 cheese historically made in Vestfold. The recipe was formulated based on techniques originating with Swiss cheesemakers who moved to Norway in the early 1800s. The cheese was named after a Norwegian nobleman, Count Wedel Jarlsberg, who owned land near Oslo, where an earlier version of the cheese was produced.
Jarlsberg cheese was introduced to the United States in 1964, and it quickly gained popularity. Since then, it has become the most popular imported cheese in the US. Jarlsberg is also produced in Ireland and Ohio, US, under a license from Norwegian dairy producers. The largest producer of Jarlsberg cheese is Tine SA, a Norwegian dairy product cooperative.
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Jarlsberg's popularity
Jarlsberg is a mild, semi-soft, part-skim cheese made from cow's milk. It has a sweet and nutty flavour, a smooth, shiny yellow body, and a creamy, supple texture. It is naturally lactose-free and suitable for vegetarians.
Secondly, Jarlsberg is naturally lactose-free, making it accessible to those with lactose intolerance. This feature broadens its appeal and allows more people to enjoy its flavour. Its suitability for vegetarians is another factor that contributes to its popularity among consumers who follow specific dietary restrictions or preferences.
Thirdly, Jarlsberg's origin and history add to its allure. It was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway, inspired by an earlier version produced in the early 1800s. The name "Jarlsberg" comes from a Norwegian nobleman, Count Wedel Jarlsberg, further adding to its distinctive branding.
Jarlsberg has a strong presence in the United States, where it was introduced in 1964. It quickly gained popularity, with imports to the US reaching 25 million pounds in 1965. As of 2004, 5-10 million pounds of Jarlsberg cheese were being produced in the US in Ohio, and it is the most popular imported cheese in the country. Jarlsberg is also produced in Norway, Ireland, and, as of 2013, in the United Kingdom, where it generates annual sales of £6.9 million. Its availability and distribution across multiple countries have contributed to its widespread popularity.
Lastly, Jarlsberg's unique characteristics, such as its distinctive large, round holes and yellow wax rind, set it apart from other cheeses. Its ageing process, which intensifies its flavours and aromas, results in a stronger, more robust cheese that is perfect for cheese platters or as a finger food. The Special Reserve variety, aged for a minimum of 12 months, showcases the cheese's ability to develop more complex flavours over time.
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Jarlsberg's trademark
Jarlsberg is a mild, semi-soft, part-skim cheese made from cow's milk. It has a sweet and nutty flavour, with large round holes, and a creamy, supple texture. It is naturally lactose-free and suitable for vegetarians. Jarlsberg is classified as a Swiss-type cheese, though it originates from Norway. It was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. The name comes from 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 inspired by Swiss cheesemakers who had moved to Norway at the time.
Jarlsberg cheese was introduced to the United States in 1964 and has since become the most popular imported cheese in the country. It is also produced in Ireland and the US state of Ohio.
"Jarlsberg" was first registered as a trademark by Tine SA in 1972. The company is the largest Norwegian dairy product cooperative, and Jarlsberg cheese accounts for 80% of its total exports. The exact nature and formula for the process of making Jarlsberg cheese is a closely guarded trade secret.
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Jarlsberg recipes
Jarlsberg cheese is a mild, semi-soft, part-skim cheese made from cow's milk. It has a sweet and nutty flavour and is known for its large round holes. Its mild, sweet and nutty taste complements a variety of recipes without dominating the flavour palette.
Jarlsberg Fondue
Fondue is a quick, easy, and elegant recipe that is perfect for a holiday gathering. The rich, nutty flavour of Jarlsberg cheese complements crisp white wine. It can be served with apples, grapes, and slices of fresh sourdough bread.
Jarlsberg Panini
A Jarlsberg panini is a great way to elevate a regular grilled cheese sandwich. It can be made with mushrooms and hearty multigrain bread for extra fibre and a rich umami flavour. The cheese melts beautifully and can be served as a silky sauce.
Mediterranean Vegetable Casserole
This comforting casserole can be prepped the night before and baked when needed, making it a convenient option for busy mornings. It is packed with savoury Jarlsberg cheese and hearty sausage, providing a nutritious and satisfying meal.
Jarlsberg Mac & Cheese with Guinness
A unique twist on the classic mac and cheese, this recipe combines the sharp flavour of Guinness with the creamy, nutty taste of Jarlsberg.
Barbecued Jarlsberg Wrapped in Parma Ham
A simple yet delicious snack, this recipe involves wrapping barbecued Jarlsberg cheese in thin slices of Parma ham. The salty, savoury ham pairs well with the mild, sweet cheese.
Jarlsberg Cheese Dip
A creamy, cheesy, and crowd-pleasing dip that can be made ahead of time and served with crackers, pretzels, or chips. It is an excellent choice for game days or weekend snacks.
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Frequently asked questions
Jarlsberg is a mild, sweet and nutty cheese made from cow's milk. It is classified as a Swiss-type cheese.
Jarlsberg cheese was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. It was 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.
Jarlsberg cheese is produced in Norway, as well as in Ireland and the US state of Ohio.
Jarlsberg cheese is made from pasteurised cow's milk, microbial enzyme (rennet), salt, and bacterial culture. It is naturally lactose-free and suitable for vegetarians.
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