Jarlsberg cheese is a mild, semi-soft cow’s milk cheese that originated in Norway. It has large irregular holes throughout and a shiny yellow wax rind. The flavor is described as nutty and sweet. Jarlsberg is a popular cheese used for melting, sandwiches, cheese boards and snacks. But an important question arises – is Jarlsberg actually a Swiss cheese?
The History of Jarlsberg Cheese
Jarlsberg cheese was first produced in the 1850s by Anders Larsen Bakke, a farmer in Vansbro, Norway. Bakke created the recipe after studying Swiss Emmentaler cheese production techniques. He worked to develop a similar cheese that could be produced in Norway using locally available cow’s milk.
The cheese was originally called Bakkeost or Bakke cheese after its creator. It became known as Jarlsberg in the late 1800s when production moved to a farm near Jarlsberg, Norway. The name stuck and Jarlsberg cheese gained popularity across Norway over the following decades.
Commercial production of Jarlsberg ramped up in the 1950s and 1960s to meet increasing domestic and international demand. Today, all genuine Jarlsberg cheese is still produced in Norway and exported around the world.
Production Process
Jarlsberg is made using traditional Swiss cheesemaking techniques that Bakke studied and adapted. This includes:
- Using raw cow’s milk from Norwegian cattle breeds
- Heating and curdling the milk with rennet to separate curds and whey
- Pressing the curd into wheels and soaking in brine
- Aging for a minimum of 3 months to develop flavor
- Creating the characteristic holes by releasing carbon dioxide during aging
- Coating the cheese wheels with wax to seal in moisture and flavor
The production process results in a semi-soft, supple cheese with a distinctive flavor. While based on Swiss techniques, Jarlsberg has its own unique qualities imparted by Norwegian milk, local microflora, aging conditions, and other factors.
Taste, Texture and Uses
Jarlsberg has a mild, mellow, nutty taste. The flavor is cleaner and fruitier than Swiss cheeses like Emmentaler. The texture is smooth and supple, with a medium firmness when properly aged.
The large irregular holes (“eyes”) create a distinctive appearance. The interior of a Jarlsberg wheel will be ivory yellow in color.
Popular uses for Jarlsberg include:
- Sandwich cheese
- Melting cheese e.g. on pizza, in quiches
- Snacking cheese
- Cheese boards
- Cheese plates with fruit, nuts or bread
The mellow flavor and excellent melting properties make Jarlsberg a versatile choice for cooking. It can be substituted in many dishes calling for Swiss cheese.
Classification and Protected Status
Jarlsberg cheese has a protected designation of origin (PDO), meaning it can only be called Jarlsberg if produced in specific regions of Norway following strict protocols.
Despite the similarities in production and appearance, Jarlsberg is not considered a true Swiss cheese. Under European Union law, only cheeses produced in Switzerland can officially be labeled as Swiss cheese. Jarlsberg is classified as a Norwegian semi-soft cheese.
However, some differences between Jarlsberg and authentic Swiss cheeses include:
| Jarlsberg | Swiss Cheese |
|---|---|
| Made from Norwegian cow’s milk | Made from Swiss cow’s milk |
| Milder, sweeter flavor | Stronger, more pungent flavor |
| Fruitier aroma | Earthier aroma |
| Higher fat content (~45%) | Lower fat content (approx. 30-40%) |
| Semi-soft texture | Firm texture |
Availability
Authentic Jarlsberg cheese is widely exported but availability can vary by country. Some key facts about purchasing Jarlsberg:
- Imported Jarlsberg can be purchased at many major grocery chains in the US, UK, Canada and other markets
- Check for the PDO seal and “Product of Norway” label when buying
- Pre-sliced packs and cheese wedges are commonly sold
- Also sold in block or wheel forms in specialty cheese shops
- Online purchase and delivery available in some areas
- Aged 12 months for fuller flavor
There are other brands of Norwegian Jarlsberg-style cheeses made domestically in certain markets. However, true Jarlsberg only comes from Norway.
Pairings and Recipes
Jarlsberg’s mild, nutty flavor pairs well with a variety of foods and beverages, including:
- Fruit – green apple, grapes, figs
- Nuts – walnuts, almonds, pecans
- Crackers and bread
- Wine – Riesling, Sauvignon Blanc, Pinot Noir, light beers
- Preserves and chutneys
It’s a versatile cheese to use in cooking. Popular recipes include:
- Jarlsberg Popovers
- Jarlsberg Fondue
- Jarlsberg and Leek Quiche
- Jarlsberg Apple Sandwiches
- Four Cheese Baked Penne with Jarlsberg
Conclusion
In summary, Jarlsberg cheese originated in Norway in the 1800s, using Swiss techniques that were adapted to local methods. The name Swiss is protected so Jarlsberg cannot legally be classified as Swiss. However, it is a Norwegian semi-soft cheese with a similar flavor and appearance to Swiss cheeses like Emmentaler.
The nutty, mellow taste has made it popular worldwide. Look for the PDO label to get genuine Norwegian Jarlsberg. This versatile cheese can be enjoyed on a cheese board, melted into dishes, or paired with fruits and wines.