Jarlsberg

Also indexed as: Goutaler

Jarlsberg makes a fine table cheese, and it’s also good melted and grilled.

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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. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.