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- Microbial Rennet
- Age: 3 Months
- Cow Milk
Each year, America imports 15 million pounds of Jarlsberg, which means it’s one of our most popular imported cheeses. It’s mildly sweet and a little bit nutty, complete with a paste riddled with large “eyes” (the technical term for the holes in Swiss styles). Try melting it for fondue or enjoy it on a ham sandwich with some Sir Kensington's Dijon Mustard.
- Jarlsberg is a classic, Swiss-style cheese named for the Norwegian nobleman Count Wedel Jarlsberg.
- The modern version we enjoy today started out as an experiment by dairy scientists at the Agricultural University of Norway, dating back to 1956. It took them 10 years to perfect their recipe, which remains a well-kept secret to this day.
- Today, Jarlsberg is made by Norway’s largest dairy co-op, Tine, which sources high-quality milk and supports Norwegian farmers.
- It’s made with pasteurized cow’s milk.
- The smooth, elastic paste has plenty of fruity, nutty notes and large eyes.
- Each year, America imports 15 million pounds of Jarlsberg, making it one of the country’s most popular imported cheeses.