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Cheese Culture



Cheese Type

The history of Jarlsberg cheese can be traced back to the middle 1850s. Its creator, a local farmer and pioneer in Norway's dairy industry, Anders Larsen Bakke produced the cheese in the Våle village in Vestfold County, 80km south of Oslo.  

The milk from cows grazing on the uplands summer pastures is used to make this cheese which is then matured for a minimum of 100 days in the fjord region of Norway.

The cheese is mild, like Swiss Emmenthal in style with large irregular holes. It has a yellow wax rind and a supple yellow interior with large characteristic holes. The texture is rich and buttery and the flavour is mild and slightly sweet with a nutty aftertaste.

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