You can say that Jarlsberg cheese is a modern take on the Swiss cheese, the one with the holes. The Swiss taught the Norwegians back in the 1800s, but the locally produced Swiss cheese disappeared, but the cheese legend remained.
In 1956 a group of students and scientists at the Agricultural University of Norway decided bring the cheese legends back to life. They used modern techniques and old recipes to create cheese with holes. The cheese was called Jarlsberg, after an former county in Norway that was visited by the Swiss.
Jarlsberg cheese is now a very popular cheese, very similar to a young Emmental, with holes, with a nutty flavor, easy to melt, great on burgers and sandwiches or just cubed as an afternoon snack
We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces.
Ingredients:part-skim pasteurized cow's milk, rennet, salt, bacterial culture.