Jarlsberg cheese

Jarlsberg cheese is a mild, Swiss Emmentaler-style, cow's-milk cheese that has large irregular holes. It comes from Norway and has a yellow-wax rind and a semifirm yellow interior. The flavor is mild, buttery and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. But Jarlsberg's most notable attribute is its mellow, nutty flavor. Jarlsberg Special Reserve is produced in Norway in limited quantities. It is aged a minimum of 12 months and is distinguished by medium to large holes.

The history of this cheese can be traced back to the middle 1850s. Its creator, Anders Larsen Bakke (1815–1899), was a local farmer and entrepreneur and a pioneer in Norway's dairy industry. He produced the cheese in the Våle village in Vestfold county, some 80 km south of Oslo, and the cheese came to be named "Jarlsberg" because "Jarlsberg & Larviks Amt" was the name of the county until 1918, when it was renamed with its old name "Vestfold". The cheese shares similarities with swiss cheese, introduced to Vestfold by Swiss cheesemakers. The cheese (and Bakke's accomplishments) was first noted in the annual county report of Jarlsberg & Larviks Amt 1855. Production was discontinued in the early 1900s, and the cheese was only re-invented by professor Ola Martin Ystgaard of the Agricultural University of Norway in the late 1950s.

There is a public misconception that the cheese was invented, developed or at some time produced at the Jarlsberg estate some 20 km to the south of the village of Våle, most likely due to a name confusion. Another misconception is that this cheese is pronounced as it is spelt with a 'J' at the front, but it is actually pronounced "YAHRLZ-berg". [ [http://www.foodsubs.com/Chesfirm.html Cook's Thesaurus: Semi-Firm Cheeses ] ]

Starting in 1956, Ystgaard and some of his students tried to recreate the cheese. After many samples they came up with the recipe that is used today. The production of cheese began in the 1960s and today it is one of the best-known cheeses on the market. In the United States alone it is sold in over 30,000 supermarkets. One ton of Jarlsberg cheese is eaten per hour.Fact|date=February 2007

The largest producer of Jarlsberg today is the Tine BA factory in Elnesvågen in western Norway. Jarlsberg accounts for 60% of Tine's total export. In addition to the exports, Jarlsberg is produced on license at Alpine Cheese in Ohio, the United States and Dairygold in Ireland.

ee also

*Norvegia
*Emmental cheese
*Leerdammer
*Maasdam cheese

References

External links

* [http://www.jarlsberg.com/page?id=159 Tine's Official "Jarlsberg-factsheet"]