Jarlsberg
A Norwegian cheese with large round holes and a yellow wax rind. It is semi-soft, mild, and distinctly sweet and nutty, in the Emmental family but softer.
| Category | Cheese |
|---|---|
| Maker / Origin | Norway |
| Storage | Wrap the cut face in wax paper, then loosely in plastic; keep in the cheese drawer. |
| Shelf life | About 3 to 4 weeks once cut; keep the wax rind on uncut faces. |
| Best uses | Sandwiches, burgers, cheese boards, gratins, and fondue blends. |
| Substitutes | Emmental, Gruyère, or young Gouda. |
| Pairings | Apples, ham, lager, and whole-grain bread. |
| Last checked | October 18, 2026 |
About it
Jarlsberg was developed in Norway in the 1950s from a 19th-century recipe, with cultures chosen to form its large, round eyes. It is made in Norway and under license in the United States and Ireland, always to the same guarded recipe.
Storing it
Rewrap after each use. Jarlsberg freezes acceptably when grated, up to 2 months, for cooking.
Using it
Jarlsberg slices and melts beautifully: use it on burgers and grilled sandwiches, and serve wedges on boards where a mild, nutty cheese is wanted.
Swaps & pairings
Emmental is the classic cousin, firmer and less sweet. Gruyère brings more depth. Young Gouda matches the gentle, sliceable role.
More from this maker: Norway