Jarlsberg is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavor has been described as “clean and rich, with a slightly sweet and nutty flavour”.

It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. It is aged a minimum of three months and is distinguished by medium to large holes. Some variations are aged a minimum of 9, 12 or 15 months. It is usually produced in 10 kg wheels with an approximate diameter of 330 mm and a height of 95-105 mm. The characteristic holes or “eyes” are the result of the action of the bacteria Propionibacterium freudenreichii which naturally occurs in milk and is added back to the cheese during production according to a closely guarded secret formula.

Credits: Wikipedia, Jarlsberg, Michael Ray Photography