Jarlsberg cheese

Jarlsberg cheese is a Norwegian cheese that has a mild, buttery, nutty flavor and large round holes. It is named after Jarlsberg and Larvik county in Norway, where it was first produced in the mid-19th century.

History

Jarlsberg cheese was first created in the 1850s by Swiss cheesemakers who were invited to Norway to teach their craft. The cheese was named after the county where it was first produced. The original recipe was lost in the early 20th century, but was recreated in the 1950s by students at the Dairy Institute at the Agricultural University of Norway.

Production

Jarlsberg cheese is made from cow's milk, and the production process is similar to that of Swiss cheese. The milk is pasteurized and bacteria are added to start the fermentation process. The cheese is then formed into wheels and aged for a minimum of one year. The distinctive holes in Jarlsberg cheese are formed by gas bubbles released by the bacteria during fermentation.

Characteristics

Jarlsberg cheese has a yellow-wax rind and a semi-firm yellow interior. The flavor is mild, buttery, slightly sweet, and nutty, and it has a characteristic aroma. The cheese is known for its large, round holes.

Uses

Jarlsberg cheese is versatile and can be used in a variety of dishes. It is often used in fondue, sandwiches, salads, and baked dishes. It can also be served as a table cheese or paired with wine and fruit.

See also

• List of cheeses
• Norwegian cuisine