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.