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jarlsberg cheese
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  • Pasteurized
  • Microbial Rennet
  • Age: 3 Months
  • Cow Milk
  • Norway
  • Approachable
  • Soft

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 well known as a Swiss style cheese made with part-skimmed milk and less salt than its Comté and Gruyere counterparts. It maintains a cooked-milk flavor and develops a subtle nuttiness, which embodies the snackable cheese we all know and love. A couple of slices of Jarlsberg, a dollop of Sir Kensington’s Mayo or Mustard, and some sun-dried tomatoes make for a perfect, simple sandwich.”
Murray’s Cheesemonger– New York, NY
Pasteurized Part Skim Cow's Milk, Culture, Salt, Rennet

Allergens: Milk

  • 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.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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