What is Jarlsberg?

Jarlsberg is a Norwegian cheese that is extremely popular in the United States and in many other parts of the world. The cheese is related to the Emmentiler and other "Swiss" cheeses, characteristic large holes and a creamy walnut flavor. Jarlsberg tends to be more easily lent and is located on sandwiches, funds or quiches and anywhere else where semofirm cheese could be needed. Jarlsberg will become one of the greatest Norwegian exports and some are considered a story about financial success for the Scandinavian country.

The story of Jarlsberg is the story of the cheese that was almost not. In the 1930s, Swiss cheese manufacturers came to Norway to show Norwegian dairies to make their classic walnut, sweet, cheeses. Swiss cheese has become very popular and was produced in large volume for several years before it disappeared from the market. In the 1950s of the 20th century, scientists at the University of Agricultural University began curiously on cheese and tried to re -create it, release Jarlsberg in 1956and export the cheese in 1961. The cheese is named for the region in Norway, where it was originally made in the 1930s.

Jarlsberg is often sold as Swiss cheese because it has many of the same qualities. Jarlsberg, however, is somewhat sneaking in taste and tends to be stronger than the emmentaler, as well as sweeter. The cheese is a semi -mate and very smooth, without granular texture and is excellent consumed by ordinary, on hot meals or in grilled cheese sandwich. In addition, large holes make extremely fun consumption.

Jarlsberg is a unique cheese in the fact that it has been developed scientifically in the laboratory and the cheese is still made in a carefully controlled laboratory environment from the associated milk supply, which comes from all over Norway. It is made of pasteurized milk, which is introduced by rennet and special cultures before it is cut into curd and whey. Books are pushed into cheese molds, salted and PThe time of aging from one to 15 months.

Young Jarlsberg reaches the market at the age of two to three months and is tasty with a slight taste taste. Old old cheese is sold as Jarlsberg Reserve and has a stronger and more complicated taste. Both types are easily accessible in many parts of the world with or without Rins, because Jarlsberg has become a ubiquitous offer of a supermarket.