Jarlsberg is semi-soft in texture— with a mellow, nutty taste that is mild but distinctive. It started in the early 19th century, when Swiss cheese makers introduced their cheese to the folks of the town of the same name, which is almost 50 miles south of Oslo. Although the cheese was made in Jarlsberg, along with surrounding areas, now called Vestfold, the cheese is said to be named after a Norwegian nobleman named Count Wedel Jarlsberg, who was a big land owner during the early 19th century when the cheese was said to be developed. However, It wasn't until about 100 years later when Jarlsberg cheese became popular.

Is Jarlsberg really swiss cheese?

Well, no— it’s Norwegian. Although, it’s similar enough to the Swiss-origin Alpine-style cheese called Emmentaler; so, it is often referred to as a Swiss-style cheese.

However, when you look at the recipe, Jarlsberg can't really be called a true Alpine-style cheese. Alpine style cheeses are made with higher temperature bacteria cultures called thermophilic bacteria; and, are generally designed for long periods of storage.

How to eat Jarlsberg

It is great a snack and also great for melting— especially in fondue.

Wrapping up

This cheese is great, and totally worth a try. Luckily for you, it's one of Norway's most exported product so it is widely available at grocery stores in your area.