Jarsberg is mild, sweet and nutty. It is a Swiss Emmenthaler-style cheese that has large irregular holes. Its creator, Anders Larsen Bakke, was a local farmer/entrepreneur in what today is Vestfold, Norway. Originally Vestfold was called "Jarlsberg om Larviks Amt." Bakke maintained "Jarlsberg" as the name of his cheese. Jarlsberg tends to lend itself more readily to melting and is found on sandwiches, in fondues or quiches and anywhere else a semi-firm flavorful cheese might be needed.

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