The most popular Norwegian import made with pasteurized cow’s milk and distinguished by large eyes. The original cheese was derived in Jarlsberg County, and was refined by dairy scientists at the Agricultural University of Norway. The recipe has proved a hit, with Jarlsberg now a classic Swiss-style cheese. Smooth, sliceable paste in pale ivory with sweet, fruity and nutty notes. A standard for ham and cheese sandwiches and fondue.
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