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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Jarlsberg JARLSBERG Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Jarlsberg makes a fine table cheese, and it’s also good melted and grilled. Norwegian Jarlsberg is an aged, medium-hard cheese. Made from the sweet milk of cows in their summer pasture, it is less nutty than classic Swiss, and has a milder flavor. It is a golden yellow, and has the characteristic Swiss-like holes in the body of the cheese. It is produced in 22-pound (10 kg) wheels that are paraffin-coated to protect it from drying. Varieties Jarlsberg is the prototype of a relatively new cheese type, “Goutaler” cheeses, inspired both by Gouda (for its smooth texture) and Emmenthaler (for its flavor). Modeled after Emmenthaler, Jarlsberg is produced through less labor-intensive and time-consuming methods; it is aged for a briefer period, and is moister as a result. Other Goutaler cheeses include Alpsberg and Felsberg from Germany, and Leerdamer from the Netherlands. Buying and storing tips This medium-hard cheese can be stored for two to four weeks. Availability Widely available in natural food stores, specialty stores, and markets, this is the best-selling imported cheese in America. Preparation, uses, and tips Jarlsberg makes a fine table cheese, and is a favorite in sandwiches and with fruit as a snack; it is also good for melting and grilling. Nutritional Highlights Jarlsberg cheese, 1 oz. (28g) Calories: 106 Protein: 8.2g Carbohydrate: 0.958g Total Fat: 7.78g Fiber: 0.0g *Excellent source of: Calcium (272mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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