Jarlsberg

What Is Jarlsberg Cheese?

Jarlsberg is a semi-hard cow's milk cheese of Norwegian origin. Its most notable feature is its large, irregular holes reminiscent of Swiss (Emmental) cheese, along with a mildly sweet-nutty flavor. These holes form from gas produced by bacteria during ripening.

Its interior is pale yellow with a supple-soft texture. Thanks to its mild and balanced flavor, it's a versatile table cheese even children enjoy; it's especially preferred for sandwiches and toast.

Nutritional Value of Jarlsberg

Jarlsberg, as a semi-hard cheese, contains high protein, fat and calcium; it provides about 350 kcal per 100 g. Being a cheese, it also contains sodium; moderate consumption is recommended. Values are approximate.

How Should Jarlsberg Be Consumed?

Since Jarlsberg is a cheese containing fat and sodium, it should be consumed in moderation as part of a balanced diet; its mild flavor makes it a favored everyday sandwich cheese. Lower-fat varieties also exist.

This information is general; Jarlsberg is a food, not a substitute for medical treatment.

How Is Jarlsberg Selected?

Good Jarlsberg has a pale yellow interior, even holes, a supple texture and a pleasant-sweet smell. Dried and cracked ones, off-smelling ones, or those with unwanted mold on the surface are not preferred.

• Interior should be pale yellow and supple
• Holes should be even, smell should be pleasant
• Surface should look healthy

How Is Jarlsberg Stored?

Jarlsberg is stored in the fridge, wrapped in cheese paper so it can breathe; airtight wrapping can cause sweating. The cut surface should be kept covered and consumed within a reasonable time.

Using Jarlsberg in the Kitchen

Jarlsberg is used most in sandwiches, toast, burgers, salads and on a cheese board, as well as in melting recipes (fondue, gratin). Its soft-supple texture melts nicely with heat, and its balanced flavor suits most dishes.

Why Does Jarlsberg Have Holes?

During ripening, certain bacteria in the cheese produce carbon dioxide; this gas gets trapped inside the cheese, forming the large holes (eyes). This is a characteristic feature of Swiss-type cheeses.

Frequently Asked Questions

Are Jarlsberg and Swiss cheese the same?

Similar but not the same; Jarlsberg is of Norwegian origin and is generally milder-sweeter. Both share a large-holed, nutty-sweet profile.

Does Jarlsberg melt?

Yes; its supple texture melts nicely with heat and is enjoyed in toast, gratin and fondue recipes.

What does Jarlsberg taste like?

It is mildly sweet, nutty and balanced-soft; not being sharp, it's a table cheese even children enjoy.