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The famous Jarlsberg cheese is known for its distinctive sweet and nutty taste, and of course, those large, round holes. This versatile cheese is perfect for cheese platters, sandwiches, salads, and for use in all types of cooking. Take your pick of lite or regular Jarlsberg, available in slices, wedges, blocks and random weight pieces.

Jarlsberg cheese is one of Norway’s greatest export successes in the world market. As early as in 1830 there was an active production of cheeses with holes in the Laurvig and Jarlsberg county in the South of Norway. In 1956 Professor Ole M. Ystgaard from the Agricultural University of Norway started to do research on these cheese recipes, recognising the value of this type of cheese. During his research he developed a semi-hard, medium-fat cheese with holes, successfully combining the cheese-making traditions with modern technologies. The new cheese was named Jarlsberg after the county where the earlier version had been made at the beginning of the 19th century. A new cheese category was established.