Tuesday, 4 September 2012


Like the Swiss cheese Emmental and the Dutch Cheese Leerdammer, Jarlsberg (a Norweigan cheese) is characterised by its large holes and sweet, nutty flavour. The cheese has a yellow, shiny surface and is usually coated in a yellow wax. Originally originating from the County of Jarlsberg (hence the name) which is about 80km south of Oslo from around 1855. About 100 years later this cheese was researched and developed by the Agricultural University of Norway into the cheese we know now - commercial production of Jarlsberg began in 1960 & has remained a popular cheese eversince.

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