JARLSBERG
NORWAY | COW
pronounced "yarls-burg"
Jarlsberg, a mild cow''s milk cheese from Norway, is celebrated for its sweet and nutty flavor and large, characteristic holes. Developed in the 1950s by Professor Ole Martin Ystgaard, this cheese is made from pasteurized milk and aged for 12-18 months. Renowned for its versatility in cooking, Jarlsberg is also a nutritional source of protein and calcium. Its international popularity highlights Norwegian dairy expertise and rich cheese-making traditions.