Over 1000 Cheeses: Jarlsberg
Origin
- Country: Norway
- Area: Jarlsberg County.
Names
- Only One: Jarlsberg
Types & Flavourings
- Original Jarlsberg
- Jarlsberg Lite, lowfat, not suitable for cooking.
- Smoked Jarlsberg which is dipped in smoky liquid to give a brown surface and smoky taste.
- Jarlsberg Special Reserve which is aged 12 months to acquire stronger flavour & aroma.
Brands
Manufacture
Ingredients
- Base: Cow's Milk
- % Fat: Not Available
Pasturized
- Yes
Aging
- Amount: Unknown
Senses
Appearance
- Description: Normally made in large disks, with and without rind, large eyes (holes).
Scent
- Strength: 2
- Description: Light nutty aroma.
Texture
- Hardness: 4
- Description: Pliable
Taste
- Strength: 3
- Description: Sweet & nutty.
Discussion
Jarlsberg is a type and brand of cheese as only one manufacturer, based in Norway. Popular cheese used in many recipes. In 1830, master Swiss cheese makers went to Norway’s Jarlsberg and Laurvig County and made their Swiss style holey cheese until 1832. In 1956, staff at the Agricultural University of Norway started re-making the cheese which was named Jarlsberg after the county where originally made.
Links
- Norwegian Tine BA cheese manufacturers Jarlsberg homepage.
- Australian Jarlsberg importers Cantarella Brothers Jarlsberg homepage with videos and cartoon.
- Jarlsberg Cheese FAQ's on Norseland website.
- Jarlsberg 50th Anniversary Press Article.
- Wikipedia - Jarlsberg Cheese
Additional Pictures
