The Norwegian Jarlsberg cheese is known for its distinctive sweet and nutty taste, and of course, those large, round holes.
As early as in 1830 the Swiss came to Norway's Jarlsberg to teach the Norwegians to make cheese. These foreign master cheese makers were famous for making cheese with holes, Emmental.
There was active production in Norway until 1832 after which the cheese disappeared and in 1956 the cheese recipe was revived, combining the cheese-making traditions with modern technologies.
We cut and wrap this cheese in wedges of 1 pound and 8 ounces.