Dairy
Jarlsberg
Jarlsberg is a Norwegian semi-hard cow’s-milk cheese with large, regular eyes, a smooth golden-yellow paste, and a mild, nutty-sweet flavour reminiscent of Emmental but softer and more buttery. It is made with propionic cultures that produce carbon dioxide during ripening, creating the characteristic holes and a clean, slightly sweet aroma. It is a versatile table, sandwich, and melting cheese, popular sliced for open-faced Scandinavian breads and used in cooking where a mild Swiss-style melt is wanted. Production is closely associated with Tine and Norwegian dairy cooperatives, with licensed manufacture also occurring abroad.
Also known as: Jarlsberg Reserve, Licensed Jarlsberg
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Characteristics
Preparations
Traits
History
Experimental Swiss-style cheeses were made in Norway, laying groundwork for later propionic-eyed national styles.
Researchers at the Agricultural University of Norway refined a mild, large-eyed cheese that would become Jarlsberg.
Commercial production of Jarlsberg began under Norwegian dairy industry organisation and branding.
Export to the United States and Europe established Jarlsberg as Norway’s best-known cheese brand.
Licensed overseas production expanded supply while Norwegian wheels retained premium identity.
Specialty aged and reserve Jarlsberg lines targeted gourmet markets alongside everyday mild blocks.