description Jarlsberg Overview
Jarlsberg is a Norwegian cow's-milk cheese known for its mild flavor, elastic texture, and large, irregular holes. It is classified as a Swiss-style cheese and is related in style to Emmental. The cheese was developed in Norway in the twentieth century and is used both as a table cheese and in cooking, where its mild taste and melting qualities suit sandwiches, baked dishes, and other prepared foods.
help Jarlsberg FAQ
Why does Jarlsberg have large holes and a mild, nutty taste?
Jarlsberg uses a Norwegian cheese culture that creates its characteristic eye formation and sweet, nutty flavor. The recipe was developed in 1956 at the Agricultural University of Norway, according to [Jarlsberg's producer](https://www.jarlsberg.com/articles/qa).
Is Jarlsberg the same cheese as Emmental?
No. Jarlsberg is a Norwegian cheese with a Swiss-style profile, but its recipe and culture differ from Emmental; the producer describes it as combining Gouda and Emmental techniques.
What milk and rennet are used in Jarlsberg?
Jarlsberg is made from pasteurized cow's milk and uses vegetable or microbial rennet in the producer's product information. That makes it suitable for many vegetarian diets, but check the package for the exact market.
Which Jarlsberg is best for melting or a cheese board?
Original Jarlsberg melts well in toast, sandwiches and cooked dishes, while Special Reserve is matured for at least 12 months and has a drier, more developed flavor. Use the younger cheese for easy melting and the reserve for slicing and a cheese board.
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