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JARLSBERG
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.
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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