A guide to Jarlsberg — Norway's mild, nutty, holey cheese. How it's made, why it has holes, and the best ways to use it.
Jarlsberg is Norway's most famous cheese and a global export success — a mild, nutty, holey cheese that looks like Swiss Emmental but has a sweetness and character all its own. Easy to like and easy to use, it has become a fixture in fridges far beyond Scandinavia.
What Jarlsberg Is
Jarlsberg is a Norwegian cow's-milk cheese first developed in the 19th century and revived in the modern form in the 1950s by a Norwegian dairy scientist. It's named after the Jarlsberg estate in Norway. Inspired by Swiss cheeses like Emmental, it's a semi-firm, part-skimmed-milk cheese with large holes, but its recipe and flavor are distinct. The exact production method has long been kept proprietary.
Why It Has Holes
Like Emmental, Jarlsberg owes its large holes to specific bacteria added during production. As the cheese ripens, these bacteria produce carbon dioxide gas, which collects into bubbles within the elastic paste, forming the round holes (or "eyes"). The presence of these holes is part of what gives Jarlsberg its resemblance to Swiss-style cheeses.
Flavor and Texture
Jarlsberg is semi-firm, smooth, and supple, pale yellow, with large, irregular holes. The flavor is mild, buttery, and distinctly nutty, with a pleasant sweetness that sets it apart from sharper Alpine cheeses. It's a notably gentle, approachable cheese — clean and mellow, with just enough nutty character to be interesting. Aged versions develop a deeper, more savory, nuttier flavor.
How to Use Jarlsberg
Jarlsberg is wonderfully versatile. It melts smoothly, making it excellent in sandwiches, paninis, fondue, gratins, quiches, and on burgers. Sliced, it's a friendly sandwich and snacking cheese; cubed, it works on party platters; grated, it adds mellow, nutty richness to cooked dishes. Its mild sweetness makes it a crowd-pleaser that pairs easily with many foods.
Pairings
Jarlsberg pairs with crisp white wines, light reds, and lagers, as well as with fruit like apples and grapes, nuts, and crusty bread. Its mild, nutty sweetness makes it easy to match and a natural for both snacking and cooking.
Jarlsberg vs. Emmental
The two holey cheeses look alike but differ in flavor. Emmental is a traditional Swiss Alpine cheese, while Jarlsberg is a Norwegian creation with a noticeably sweeter, more buttery, nutty profile. Both melt well and both have large holes, but Jarlsberg tends to be milder and sweeter on the palate.
Buying and Storing
Jarlsberg is widely available in blocks, wedges, and slices, including lighter reduced-fat versions. Store it wrapped in the fridge and use within a couple of weeks. Like other firm cheeses, slice or grate it fresh for the best flavor and melt.
Frequently Asked Questions
Why does Jarlsberg have holes?
Bacteria added during production release carbon dioxide as it ages, forming the gas bubbles that become its large holes.
Is Jarlsberg the same as Swiss cheese?
No. It resembles Swiss Emmental but is a distinct Norwegian cheese, milder, sweeter, and nuttier.
Is Jarlsberg good for melting?
Yes. It melts smoothly, making it excellent for sandwiches, fondue, gratins, and burgers.