Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.80 through £16.80
Jarlsberg is one of those cheeses that manages to be both traditional and a bit different at the same time. With its gentle, nutty flavour and those cheerful holes, it’s no wonder it’s found a home in kitchens everywhere. Whether you’re enjoying it with a glass of wine, sharing it on a cheese board, or just snacking on a slice on its own, Jarlsberg brings a little taste of Norway to the table.
Jarlsberg is one of those cheeses that everyone seems to like. With its gentle, nutty flavour and those unmistakable holes, it’s easy to see why it’s found its way from Norway to cheeseboards all over the world. I love how it works just as well in a sandwich as it does melted over a burger or simply accompanied with a glass of wine.
Jarlsberg’s story starts in the rolling green hills of Norway, not far from Oslo. It takes its name from the Jarlsberg estate, where it was first made. The exact details are a bit hazy, but it’s thought that some clever Norwegian dairy scientists came up with the recipe in the 1950s. Their aim was to blend the best of Norwegian cheesemaking traditions with something that would appeal to cheese lovers everywhere.
The inspiration for Jarlsberg came from Swiss Emmental , yes, the one with the big holes and gentle tang. The idea was to make something similar but with its own Norwegian twist. The result? A firm, pliable cheese with a creamy, nutty flavour and those cheerful holes that make it instantly recognisable. Even now, Jarlsberg is made much the same way as it always has been, so you’re tasting a bit of tradition with every bite.
It didn’t take long for Jarlsberg to win fans outside Norway. By the 1960s, it was making its way to the United States, where people quickly took to its mild, versatile character. These days, you can find Jarlsberg in shops all over the world, whether it’s made in Norway or under license elsewhere.
Jarlsberg is lovely and creamy, with a gentle sweetness and a nutty, buttery flavour that’s never too strong. It’s smooth and easy to slice, and it melts beautifully, which is probably why it ends up in so many of my favourite recipes. The flavour is mild and creamy, with just a hint of sweetness from the ageing. At the forefront, Jarlsberg has distinct nutty flavours that are reminiscent of hazelnuts or almonds. This nutty profile is frequently paired with a buttery richness, creating a creamy mouthfeel. It’s not strong like a cheddar or blue, so it’s easy to match with all sorts of foods.
Jen’s note: Those famous holes in Jarlsberg aren’t just for show. They’re made during fermentation, when the bacteria in the cheese produce little bubbles of gas. As the cheese matures, the bubbles turn into holes, and no two wheels are quite the same. The holes actually help give Jarlsberg its smooth texture, so they’re as important for the taste as they are for the look. Some people even call Jarlsberg the Swiss cheese of Norway, thanks to those holes.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet.
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
