Jarlsberg Cheese: A Swiss-Norwegian Masterpiece Explained

Jarlsberg is a mild, semi-soft cheese made from cow's milk. It has a distinctive yellow-wax rind and a semi-firm, yellow interior. The cheese is known for its nutty, buttery flavour and its large, irregular holes, known as eyes. While it is often marketed as a Swiss cheese, Jarlsberg is a unique blend of Gouda and Emmental, with a sweeter and more substantial flavour. It is a versatile cheese, perfect for cooking or snacking, and can be enjoyed in a variety of dishes, from sandwiches to quiches to cheese boards. With its creamy texture and distinctive taste, Jarlsberg has become a popular choice for cheese lovers worldwide.

Jarlsberg's unique flavour

Jarlsberg is a mild, semi-soft cheese with a unique flavour profile that sets it apart from other cheeses. Its flavour has been described as "clean and rich, with a slightly sweet and nutty flavour". The cheese is smooth and creamy, making it a versatile choice for cooking and snacking.

The distinctive taste of Jarlsberg is a result of its production process, which includes a unique blend of bacteria cultures. These cultures contribute to the cheese's slightly tangy undertone that complements its nutty notes. The aging process, during which the cheese is aged for a minimum of three months, also plays a crucial role in developing its taste. As the cheese matures, its flavours intensify, and it develops a complex depth of flavour, enhancing its overall richness.

The secret to the unique flavour of Jarlsberg lies in its patented propionic acid, which is the source of both its flavour and its holes. The structure and pattern of the holes in Jarlsberg are unique and inseparable from its mild, nutty flavour. The cheese's large, round holes, known as "eyes", are formed during the cheese-making process when carbon dioxide is released by bacteria. The size and distribution of these holes can vary, adding to the unique appearance of Jarlsberg.

Jarlsberg's nutty and slightly sweet flavour has made it a popular choice for cheese lovers around the world. Its versatility allows it to be enjoyed on its own, paired with fruits and nuts, or melted in sandwiches and dishes. The cheese's excellent melting properties make it a perfect addition to grilled cheese sandwiches, fondues, and quiches. Its mild flavour also makes it a versatile canvas for culinary creativity, allowing it to elevate dishes to new heights.

The history of Jarlsberg

Jarlsberg is a mild, semi-soft cheese made from cow's milk. It has a distinctive sweet and nutty flavour, a smooth texture and large, regular holes. It is a Swiss-type cheese, resembling Swiss Emmental, but with a sweeter and more substantial flavour.

The modern version of Jarlsberg was developed in 1956 by Professor Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway. Ystgaard's interest in creating a new type of cheese was sparked by the thesis of a dairy sciences student, Per Sakshaug, on the cheese historically made in Vestfold. Ystgaard and his team of students experimented with different cheese-making techniques, eventually combining the processes of making Gouda and Emmental cheese. The result was a semi-hard, medium-fat cheese with holes, which they named Jarlsberg. The name was derived 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. It was also named after the eponymous county.

The recipe for modern Jarlsberg was developed from formulae originating with Swiss cheesemakers who moved to Norway in the 1800s. The cheese was first sold at the Research Dairy's shop as "Research cheese" and then as "Extra cheese". The Ministry of Agriculture sanctioned the name Jarlsberg and the definition of the new cheese in 1957.

Today, Jarlsberg is produced in Norway, Ireland, and the US state of Ohio. It is licensed by Norwegian dairy producers and the largest producer is Tine SA, the largest Norwegian dairy product cooperative. Jarlsberg accounts for 80% of Tine's total exports.

How Jarlsberg is made

Jarlsberg is a mild, semi-soft cheese made from pasteurized cow's milk. It is a mix between Gouda and Emmental (also known as Swiss cheese). The holes in the cheese are a result of the action of the bacteria Propionibacterium freudenreichii, which occurs naturally in milk and is added to the cheese during production. The size of the holes can vary, and they are a unique feature of Jarlsberg.

The process of making Jarlsberg cheese involves adding bacterial culture to cheese milk. The cheese-making technique for producing Emmental cheese was initially used, but this did not produce the desired results. However, by using the Research Dairy's cheese vats, a good-quality cheese could be produced. These experiments led to the further development of the bacteria that created large holes when added to Gouda cheese, and this is how the famous Jarlsberg holes were born.

The original Jarlsberg recipe is a closely guarded secret, known only to a handful of people in Norway. The cheese gets its nutty flavour from the unique blend of cheese cultures, which are described as "the very soul of Jarlsberg". The recipe was developed in the 1950s by a group of Norwegian researchers who aimed to create a cheese with a similar taste and texture to Swiss Emmental. The name "Jarlsberg" was sanctioned by the Ministry of Agriculture in 1957, but the history of the name remains a mystery.

Jarlsberg cheese is typically produced in 10-kilogram (22 lb) wheels and is aged for a minimum of three months, with some variations aged for 9, 12, or 15 months. The aging process allows the flavours to mature and intensify, enhancing the cheese's overall richness.

Where Jarlsberg is produced

Jarlsberg is a mild, semi-soft cheese made from cow's milk. It is produced in Norway, Ireland, and the US state of Ohio. The cheese is licensed from Norwegian dairy producers and is considered a Swiss-type cheese.

In Norway, Jarlsberg is produced by Tine SA, the country's largest dairy product cooperative. Tine has been exporting Jarlsberg for over 50 years and the cheese accounts for 80% of their total exports. The company's United States subsidiary, Norseland, has sold 150 million 22-lb wheels of Jarlsberg cheese in the US as of 2004. Jarlsberg was introduced to the United States in 1964 and has been the most popular imported cheese in the country since 1979.

Jarlsberg is also produced in Ireland by Dairygold. The cheese is popular in the UK, with annual sales of £6.9 million as of 2013. It is also enjoyed in Australia.

The original Jarlsberg recipe was developed in the 1950s by Professor Ole Martin Ystgaard and his students at the Dairy Institute of the Agricultural University of Norway. The cheese is based on a secret Norwegian recipe, which combines traditional cheesemaking techniques with modern technology. The exact nature and formula for making Jarlsberg are closely guarded trade secrets.

Jarlsberg recipes

Jarlsberg is a mild, semi-soft cheese made from cow's milk. It is a mix between Gouda and Emmental, and is known for its characteristic large holes, known as "eyes". Its nutty, slightly sweet flavour makes it a versatile ingredient for cooking. It melts beautifully, making it perfect for gratins, pies, pizzas, burgers, and sandwiches. Here are some recipe ideas:

Savoury Dishes

• Grilled cheese sandwiches, such as the Golden Ham & Cheese Toastie, the Cheesy Mushroom Munch Toastie, or the Sweet n' Salty Grilled Cheese
• Burgers, such as the Melted Maui Madness Burger, the Brooklyn Bacon Bonanza Burger, or the Cheesy Chicken BBQ Melt
• Pasta dishes, such as Fettucine with Spinach and Jarlsberg, or Rigatoni with a fondue made from Jarlsberg, dry white wine, lemon juice, kirsch, ground mustard, and allspice
• Quiche, such as a Quiche with Spinach, Ricotta, Pecans, and White Wine, or a simple Quiche with Jarlsberg
• Soups, such as a creamy Jarlsberg Cheese Soup, or a Tomato Soup with Jarlsberg
• Salads, such as a Grilled Zucchini and Jarlsberg Salad, or a Jarlsberg Summer Salad
• Nachos, such as Nachos au Gratin with Green Chilli Salsa
• Pizzas, such as a White Pizza with Jarlsberg and Pears, or a Vegetarian Pizza Bianca with Jarlsberg
• Dips, such as a Jarlsberg Cheese Dip with crackers, pretzels, or chips

Sweet Dishes

• Rye Bread with Jarlsberg and Strawberries
• Bruschetta with Jarlsberg and Strawberries
• Puff Pastry with Eggs and Jarlsberg
• Corn Muffins filled with Jarlsberg and Nut Pesto
• Crepes with Bacon and Jarlsberg
• A Nutty Chocolate Croissant Melt with Jarlsberg

Frequently asked questions