Description
Jarlsberg Cheese
About Jarlsberg
We have 2 cheeses from Norway; Jarlsberg and Gjetost.
They couldn’t be more different.
With its distinctive holes, smooth texture and gentle nutty sweetness, Jarlsberg is probably one of the most recognisable Norwegian cheeses in the world. It’s mild, incredibly versatile and one of those cheeses that seems equally happy on a cheeseboard, in a sandwich or bubbling away on top of something delicious.
It also has a rather interesting history.
The Story Behind the Cheese
Cheeses with the characteristic holes we now associate with Jarlsberg were being made in Norway as far back as the 19th century, particularly around the former county of Jarlsberg, from which the cheese takes its name.
But the Jarlsberg we know today is a much more modern creation.
During the 1950s, researchers at the Agricultural University of Norway began working on a cheese inspired by those earlier Norwegian traditions. Professor Ole Martin Ystgaard and his team eventually developed the recipe that became modern Jarlsberg.
And there’s one particularly intriguing part of the story.
The bacterial culture used to make Jarlsberg is a closely guarded secret.
It’s this culture that helps create the cheese’s distinctive flavour and those famous holes. The exact recipe has remained closely protected, which I rather like. In a world where you can Google almost anything, it’s nice to know cheese can still keep a few secrets.
Jarlsberg went on to become an enormous international success and is now enjoyed far beyond Norway.
Pierre would probably have something to say about a cheese being developed at a university.
But he’s French, so we’re not asking him.
Jarlsberg – Jen’s Tasting Notes
Jarlsberg is a very easy cheese to love.
The texture is smooth, supple and creamy, with those characteristic holes running through the pale golden paste.
Flavour-wise, it’s gentle but certainly not boring. There’s a lovely buttery sweetness followed by the nuttiness Jarlsberg is famous for — I often think of hazelnuts and almonds — with just enough savoury character to keep you coming back for another piece.
It’s not a cheese that’s going to shout over everything else on the cheeseboard. Instead, it’s mellow, creamy and wonderfully moreish.
And it melts beautifully.
Which, frankly, is always a useful quality in a cheese.
How to Serve and Pair Jarlsberg
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A dry Riesling works beautifully. Its acidity keeps the creamy cheese feeling fresh while allowing those gentle nutty flavours to come through.
- Something a little different: Try a light Pinot Noir. The red fruit works nicely with Jarlsberg’s sweetness without overwhelming its relatively delicate flavour.
- On the plate: Jarlsberg is brilliant with charcuterie. Prosciutto or salami adds a salty contrast to all that creamy nuttiness. Add some crisp apple and you’ve got a very easy lunch.
- In the kitchen: This is where Jarlsberg really earns its keep. It melts brilliantly in toasties, gratins and burgers, and it’s particularly good with roast beef, turkey or chicken. Basically, anywhere you’d like something gooey, nutty and delicious.
Jen’s note: Those famous holes in Jarlsberg are called ‘eyes’, and they’re created during maturation when bacteria produce carbon dioxide. The gas collects in little pockets inside the cheese and gradually forms the holes. No two wheels have exactly the same pattern — which means even the holes in your cheese are doing their own thing.
Buying Jarlsberg Cheese
- Brand or Producer: Tine
- Product name: Jarlsberg
- Milk: Cow
- Country: Norway
- Region: Nr Oslo
- Strength: Mild
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £2.80
- 500g wedge, £14.00
- Whole cheese (approx. 10kg), available to order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet.
