Hailing from Norway, Jarlsberg originated in the 1830s when Swiss cheesemakers taught some Norwegians how to make an Emmental-style cheese. Though production dwindled over the years, this flavorful cheese was resurrected in the 1960s and today the immensely popular Jarlsberg is exported worldwide. This semihard Pasteurized cow’s-milk cheese has a thin, hard rind that’s pale yellow to yellow-brown in color; some Jarlsbergs are rindless. The ivory to yellow interior has a scattering of large, irregular Eyes. It has a smooth, supple texture and a flavor that’s buttery and slightly sweet and nutty. Regular Jarlsberg is generally Ripened for about 6 months, though some are aged for 12 or more months. Jarlsberg has a Fat Content of about 45 percent. There are also low-fat and smoked versions, the latter flavored with Liquid Smoke. See also Cheese.
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