Jarlsberg
Norwegian cheese inspired by Swiss Emmental, created in 1956. Mild, sweet flavor with characteristic holes. Excellent melting cheese. Norway's most exported cheese.
Aging Time
3 months – 6 months
Typical Weight
10 kg
- Style
- Hard
- Milk
- Cow
- Origin
- Norway · Originally Jarlsberg, now produced nationally
- Ripening
- ≥ 3 months
Tasting Board
Texture
Semi-firm to firm, elastic, with holes
Flavor
Mild, sweet, nutty, buttery
Aroma
Mild, slightly sweet
History & Origins
Developed in 1956 by Ole Ystgaard at Norwegian university. Based on old cheese recipe from Jarlsberg county.
Cultural Significance
Norway's most successful cheese export. Modern innovation based on historical recipe.
Pairing & Serving
What to Pair It With
Excellent sandwich cheese. Pairs well with ham, mild mustard, pickles.
How to Serve It
Sandwiches, fondue, grilled cheese, cheese boards.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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