Jarlsberg is a cows milk cheese hailing from Norway. It is exceptionally versatile and it is just as at home on cheese platters, sandwiches and salads etc as it is cooked, grilled and melted on bread, pasta, pizza, dips etc.
Yes, for the most part 3 months. Some varieties are aged longer.
Slightly nutty and very mild.
I get a mild nutty flavour with a buttery finish that is slightly sweet rather than salty.
Semi firm and smooth. Squeaky on the teeth.
Pale yellow and smooth with a wax rind. Large cavities are visible.
I like to include this on my tasting and cheese plates and will happily munch on it by itself.
I also like to add slices of it to green salads and it goes great in sandwiches and toasties.
Manufacturing and Salting Method
Handmade or commercialised versions of traditional methods are used. The curds are pressed into wheels and then brine salted. The wheels are then wrapped in cheese wax prior to aging.
I am not a wine paring expert but the team at cheese.com say to try this with a nice Merlot.
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