Jarlsberg
A Scandinavian treasure with sweet nutty flavor and signature holes that tells tales of Alpine peaks
7 min read · 1,460 words
In the world of cheese, Jarlsberg stands as Norway's delicious contribution to semi-hard greatness. You might be curious about this cheese because of its distinctive holes reminiscent of Swiss, its mellow nutty flavor that's more approachable than Emmental, or simply because you spotted it at the deli counter and wondered what makes it special.
I'll walk you through everything you need to know about Jarlsberg: from its Norwegian heritage to how to select the best piece, proper storage techniques, and the most delicious ways to enjoy it beyond the standard cheese board.
— Francesco
Explorefrom the couch
Jarlsberg presents a delicate yet distinctive sensory experience that has made it beloved worldwide. The initial aroma offers subtle sweet, nutty notes with a buttery undertone that invites rather than overwhelms. On the palate, Jarlsberg delivers a mild yet complex flavor starting with creamy dairy sweetness that develops into distinct hazelnut and caramel notes before finishing with a slight tanginess. The texture is semi-firm yet remarkably smooth and pliable, with those characteristic eyes giving a slight textural interruption that adds interest to each bite. When melted, Jarlsberg becomes luxuriously creamy while maintaining its distinctive flavor profile.
Though its modern incarnation dates back to the 1950s, it draws inspiration from a 19th-century cheese-making tradition from Jarlsberg County (now part of Vestfold og Telemark). Professor Ole Martin Ystgaard of the Agricultural University of Norway developed the modern version through extensive research into Swiss cheesemaking techniques.
While there is technically only one true Jarlsberg, the cheese comes in several variants. Regular Jarlsberg offers the classic sweet-nutty flavor and firm texture with holes. Jarlsberg Reserve is aged longer (at least 12 months) for a more pronounced, complex flavor. Jarlsberg Lite contains 50% less fat and 30% fewer calories than regular Jarlsberg, while still maintaining its characteristic taste.
Jarlsberg is primarily produced in Norway, where strict quality standards and traditional cheesemaking knowledge create its distinctive character. The production involves specific bacterial cultures that create both the flavor profile and the characteristic holes (called "eyes") through carbon dioxide production during aging. While the original recipe and production process are closely guarded secrets, the cheese is now made in several countries under license from TINE, Norway's largest dairy cooperative.
Pickat the store
Shopping for Jarlsberg requires attention to appearance, aroma, and texture to ensure you're getting a prime piece of this Norwegian specialty.
Jarlsberg is a trademarked Norwegian cheese, so the real deal always comes from Tine SA in Norway. What changes is age and format. Young wheels (3 months) are supple and sweet; reserve wheels (12–15 months) develop hazelnut-caramel notes and a drier, crumbly paste.
Look
- Watch out: Color. Look for a consistent pale yellow color throughout; avoid pieces with discoloration or dark spots.
- Holes. Properly aged Jarlsberg has well-formed, evenly distributed round holes (eyes); these indicate proper fermentation.
- Rind. Traditional Jarlsberg has a thin wax coating; pre-cut portions should have clean, undamaged edges.
Smell
- Sweet-nutty scent. Quality Jarlsberg has a mild, pleasant aroma with hints of nuts and sweetness.
- Fresh dairy notes. There should be underlying fresh milk aromatics; overly strong ammonia scents indicate over-aging.
- Watch out: Absence of off-odors. Avoid pieces with sour, acidic, or chemical smells that indicate improper storage.
Feel
- Firm yet yielding. The cheese should be firm but not overly hard, with some flexibility when pressed.
- Smooth mouthfeel. When tasted, quality Jarlsberg melts smoothly on the tongue without graininess.
- Even eye formation. The holes should be round and evenly dispersed; irregular cracks suggest production issues.
Origin
Jarlsberg production extends beyond Norway's borders, with notable manufacturing taking place in Ireland and the United States, though always following the Norwegian original method.
| Flags | Place and description |
|---|---|
| Norway. Original producer with highest quality control standards and traditional expertise | |
| Ireland. Licensed production facility with strict adherence to Norwegian methods | |
| United States. Licensed production in Ohio, making Jarlsberg more accessible to the American market |
Label
- Brand. TINE (the Norwegian dairy cooperative) produces authentic Jarlsberg; look for their branding for guaranteed authenticity
- Age Statement. Regular Jarlsberg is aged 3 months, while Reserve varieties are aged 12+ months; longer aging intensifies flavor
- Watch out: Packaging Integrity. Properly vacuum-sealed packages maintain freshness; avoid any with broken seals or excessive moisture
- Import Status. True Norwegian imports may command higher prices but offer the most authentic flavor profile
- Store Handling. Purchase from shops with proper cheese storage facilities and high turnover for maximum freshness
If You Can't Find It
Usein the kitchen
Preparation
- Controlling Meltability. Shred rather than slice for faster, more even melting; grate while cold for easiest handling
- Common Mistakes. Overheating when melting can cause oil separation and rubbery texture; use gentle heat
- Cold Smoking. Can be cold-smoked briefly to add subtle complexity without compromising its melting properties
- Usage Frequency. Versatile in both raw and cooked applications; maintains character when melted unlike many cheeses
- Regional Twist. In Norway, Jarlsberg is often enjoyed thinly sliced on brown bread with butter as part of smørbrød open sandwiches. In the United States, it's frequently used in grilled cheese sandwiches and melts. French culinary influence has incorporated it into quiches and soufflés as a milder alternative to Gruyère.
Pairings
- Crisp Apples. Ideal on cheese boards or in salads with both elements.
- Whole Grain Breads. The earthy, slightly sweet notes in whole grain breads enhance Jarlsberg's flavor complexity. Classic in open-faced sandwiches, particularly when lightly toasted.
- Dry White Wines. Riesling and Gewürztraminer highlight the cheese's subtle sweetness through complementary fruit notes. Serve together as an appetizer course with thin slices of the cheese.
- Cured Meats. The saltiness of prosciutto or ham balances Jarlsberg's mild sweetness. Perfect for charcuterie boards or layered in sandwiches.
- Stone Fruits. The aromatic sweetness of peaches and plums creates a sophisticated flavor bridge with the cheese's nutty character. Try grilled peaches with melted Jarlsberg as a summer appetizer.
Comparisons
Jarlsberg occupies a sweet spot in the Swiss-style cheese family, offering the characteristic eye formation with a milder flavor profile that makes it more versatile for everyday use. Its superior melting properties and approachable taste have helped it gain popularity beyond specialty cheese applications.
| Ingredient | Intensity | Flavor Profile | Common Uses |
|---|---|---|---|
| Jarlsberg | Mild | Sweet, nutty, buttery | Sandwiches, melting, cheese boards |
| Emmental | Medium | Fruity, sharper, more complex | Fondue, gratins, French onion soup |
| Baby Swiss | Mild | Buttery, less nutty, creamier | Sandwiches, cold applications |
| Gruyère | Medium-strong | Earthy, complex, slightly salty | Baking, French onion soup, fondues |
Substitutes
Look for Gruyère (sweeter, denser) or Emmental (larger holes, grassier) as stand-ins; both melt and grate similarly. For the caramel depth of Reserve Jarlsberg, try Comté 12-month. If you’re desperate, Swiss Appenzeller gives a tangier punch: just use 10 % less in recipes.
Storage
- Whole Wedges. Wrap in cheese paper or parchment then loosely in plastic wrap; store in the refrigerator's vegetable drawer for up to 3 weeks.
- Cut Surfaces. After cutting, rewrap promptly with fresh wrapping to prevent drying; consume within 7-10 days.
- Pre-Sliced Jarlsberg. Keep in original packaging until use; after opening, transfer to an airtight container and use within 5 days.
- Freezing Option. Can be frozen for up to 6 months (best shredded first); texture may become slightly crumbly after thawing.
Jarlsberg stands apart in the cheese world with its perfect balance of accessibility and character. While often mistaken for Swiss cheese, its milder, sweeter profile and buttery finish make it both more versatile and more approachable. Its cultural significance in Norway combines with worldwide popularity to create a cheese that bridges traditional craftsmanship with modern appeal.
Whether melted into the perfect grilled cheese sandwich, cubed for an effortless cheese board, or shredded into a quiche, Jarlsberg adapts beautifully to countless applications. For the best experience, always allow refrigerated Jarlsberg to come to room temperature before serving to fully appreciate its nuanced flavor profile.
Finding your perfect piece of Jarlsberg is about balancing age, origin, and intended use: but no matter which variety you choose, those characteristic sweet-nutty notes and charming holes will always deliver a taste of Norwegian tradition.
— Francesco
Last reviewed: November 18, 2025
Even gastronauts make mistakes sometimes! Always check mission-critical intel like allergens and substitutions. See our Terms of Use & Editorial Policy.
Now Send Jarlsberg Down the Line
Good cooks don't guess. They share, too!
Help other home chefs discover jarlsberg and its secrets.
Now Send Jarlsberg Down the Line
Good cooks don't guess. They share, too!
Help other home chefs discover jarlsberg and its secrets.