The famous Jarlsberg cheese of Norway is known for its distinctive sweet and nutty taste, and of course, those large, round holes. This versatile cheese is ideal for cheese trays, sandwiches, grating, and for use in all types of recipes. Jarlsberg Cheese is one of our newer imports that we have been adding to our selection and will continue to add in the future. Some of our other imported cheeses include: Canadian Cheddar, Chevre, Danish Bleu Cheese, Gouda, Gruyere, Manchego, Mozzarella, Parmesan, Provalone, Raclette, and Pecorino Romano.
History of Jarlsberg® Cheese
Jarlsberg cheese is one of Norway’s greatest export successes. As early as the 1830s there was active production of unique 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 began doing research on these cheese recipes, recognizing the value of this type of cheese. During his research he developed a semi-hard, medium-fat cheese with large holes, successfully combining the cheese-making traditions with modern technologies. The new cheese was named Jarlsberg Cheese after the county where the earlier version had been made during the 19th century. A new genre of cheese was established.
Wine Pairing with Jarlsberg® Cheese
To accentuate Jarlsberg Cheese’s sweet, nutty flavor and open texture, choose light, fresh white wines rather than reds. Dry or semi-dry whites made from Chardonnay or Riesling grapes are your best bets. Think Chablis, White Burgundy, or a light, spicy Gewürztraminer. Jarlsberg Cheese also combines pleasantly with most beers. For those with a taste for stronger drink, Jarlsberg Cheese combines perfectly with Aquavit, a traditional Scandinavian liquor distilled with aromatic flavorings like caraway, cumin, cardamom, orange peel, aniseed and fennel. This creates an experience you won’t soon forget.