Tine
pronounced "yarls-burg"
| Jarlsberg® is a semi-soft, sweet, nutty cheese developed in Norway in the 1950s by Professor Ole Martin Ystgaard, merging Alpine Swiss and Dutch washed-curd techniques into a "Goutaler" hybrid. It uses milk primarily from Norwegian Red cattle, known for quality and low antibiotic residues, ensuring consistent texture and flavor via proprietary starter cultures dominated by *Propionibacterium freudenreichii*. Jarlsberg's production is trademark-protected, allowing licensed manufacturing in Norway, Ireland, and the USA while maintaining its signature microbiological and sensory profile. It undergoes a three-phase aging process producing its distinct eyes and flavor, excelling in melting and culinary versatility. | |
| Country | Norway |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Pliable, springy |
| Flavor Profile | Sweet, Nutty, Creamy |
| Wine Pairings | Chardonnay (Oaked), Riesling (Spätlese), Pinot Noir, Gamay, Amontillado Sherry |
| Beer Pairings: | Bock, Dunkel, Pilsner |
| Food Pairings: | Grilled Cheese Sandwich, Grandiosa (frozen pizza) |
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TINE
Norway