Jarlsberg is a most individual Scandinavian hard cheese made from cow’s milk, offering a mild taste with a sweet and nutty flavour and distinctive round holes. Made to a secret recipe only known by a handful of people, its popularity has spread around the world, making Jarlsberg one of Norway’s most important exports. Jarlsberg, a speciality cheese that is admired by many leading chefs, reflects Norway’s reputation for high quality foods.

In 1956 a Norwegian Agricultural University decided to revive some traditional cheese recipes. Professor Ole Martin Ystgaard and his team developed a semi-hard, medium-fat cheese with holes, successfully combining cheese making traditions with modern technologies. They named it Jarlsberg, after the county where an earlier version had been made in the19th century.

Eat a piece of Jarlsberg cheese and experience for the first time the unique taste of this quality cheese! A lovely smooth semi hard texture coupled with a pleasant rounded taste, Jarlsberg is a speciality cheese of great versatility, offering superior "meltability".

For many years cheese lovers and leading chefs have been inspired by just how good Jarlsberg can taste in a wide variety of recipes – from simple snacks to
more adventurous dishes, the list never ends.