A Unique Heritage and Secret Recipe
Jarlsberg's story began in the mid-1950s at the Agricultural University of Norway, where Professor Ole Martin Ystgaard and his team developed a new type of cheese. Inspired by 19th-century Swiss cheese-making traditions in Norway, their goal was to create a mild, semi-soft cheese with characteristic large holes or “eyes”. The result was Jarlsberg, a product of blending techniques from both Gouda and Emmental cheesemaking. The core of its uniqueness lies in a meticulously guarded, proprietary cheese culture, which is a significant departure from standard industry practices. This specialized culture is what gives Jarlsberg its unmistakable flavor profile and visual identity. While production has expanded to facilities in Ireland and the United States to meet global demand, the original recipe and the Norwegian-produced bacterial culture are used across all locations to ensure consistent quality and taste.
The Science Behind the 'Eyes'
One of the most recognizable features of Jarlsberg is its large, smooth, and irregular holes. These "eyes" are a direct result of the unique bacterial culture used in its production, specifically Propionibacterium freudenreichii. During the maturation phase, these bacteria ferment lactic acid and release carbon dioxide gas, which becomes trapped within the cheese curds, forming bubbles that eventually become the cheese's signature holes. The precise control over the production environment, including ripening temperatures and time, ensures the development of these holes while also allowing the flavor to mature and intensify. This sweet science creates a perfect synergy between the flavor and the texture, with the holes playing an integral part in the overall Jarlsberg experience.
The Flavor and Texture That Set Jarlsberg Apart
Often compared to Swiss cheese due to its holed appearance, Jarlsberg offers a distinctly different sensory experience. Its flavor is notably milder, sweeter, and nuttier than the sometimes sharper Emmental. Beneath its yellow wax rind, the semi-firm, pale-yellow interior has a rich, buttery, and creamy texture that feels satisfyingly smooth in the mouth. This combination makes it a versatile, crowd-pleasing cheese, suitable for many palates and culinary applications.
Comparison: Jarlsberg vs. Swiss Emmental
| Feature | Jarlsberg | Swiss Emmental |
|---|---|---|
| Origin | Norway | Switzerland |
| Flavor Profile | Mild, sweet, and nutty with a buttery finish | Mild, nutty, but often with a sharper, more piquant taste |
| Texture | Semi-soft and creamy | Semi-firm, can be drier and less creamy |
| Hole Formation | Characterized by large, irregular holes ("eyes") formed by proprietary bacteria culture | Distinctive, large, and evenly spaced holes formed by a different bacteria |
| Melting Properties | Melts beautifully and smoothly, enhancing its sweetness | Melts well, but can sometimes be less consistently creamy |
| Primary Use | Highly versatile for snacking, melting, and cooking; all-purpose cheese | Often used in fondue, sandwiches, and as a table cheese |
Versatility in the Kitchen
One of the factors that makes Jarlsberg special is its exceptional versatility. The cheese's superior melting properties and mild, nutty flavor make it an indispensable ingredient for a wide range of hot and cold dishes.
Common Culinary Uses:
- Perfect Melting: It’s an ideal choice for grilled cheese sandwiches, macaroni and cheese, and decadent fondues, where its smooth, gooey texture shines.
- Classic Pairing: Jarlsberg complements the flavors of sandwiches and burgers without overpowering other ingredients, and its mild nature pairs well with ham, turkey, and roasted vegetables.
- Rich Sauces: When grated into soups or sauces, such as a creamy broccoli and cheese soup, it seamlessly blends in, adding depth and sweetness.
- Elegant Boards: It's a great addition to any cheese platter, pairing harmoniously with fruits like apples and pears, nuts, and crackers.
- Savory Baking: Jarlsberg adds a delicious, cheesy topping to baked dishes like casseroles, quiches, and savory tarts.
A Potential Bonus for Bone Health
In addition to its culinary attributes, Jarlsberg has been the subject of some intriguing nutritional research. A small Norwegian study, published in the BMJ Nutrition, Prevention & Health journal, suggests that daily consumption of Jarlsberg may offer benefits for bone health. The study found that markers of bone turnover, including osteocalcin and vitamin K2, increased significantly in participants who ate Jarlsberg daily compared to a control group consuming Camembert. The specific bacterium used in Jarlsberg's production is believed to produce a particular form of vitamin K2, which may be responsible for this unique effect. While more extensive research is needed and the findings should be interpreted with caution, it adds another layer to what makes Jarlsberg cheese special. For further reading on this topic, a link to a related article can be found in the citation.
Conclusion
What is special about Jarlsberg cheese extends far beyond its mild, nutty, and sweet taste. It is the product of decades of research, a uniquely Norwegian recipe, and a carefully maintained proprietary bacterial culture that creates its signature flavor and appearance. This dedication to craftsmanship results in a cheese with exceptional melting properties and culinary versatility. While its visual similarities to Swiss cheese are undeniable, Jarlsberg stands on its own with a distinct, creamy profile. Its potential nutritional benefits for bone health only add to its appeal, solidifying its place as a beloved international cheese. Whether melted, sliced, or savored on its own, Jarlsberg offers a deliciously unique and consistently satisfying experience.
