Natural form

A whole Jarlsberg wheel shows its pale golden wax rind and characteristic large round holes.

Establishes the iconic whole-wheel form, waxy rind color, and size that makes Jarlsberg instantly recognizable at market.

Dairy & Eggs

Jarlsberg Cheese

Mild, nutty Norwegian cow's-milk cheese with large holes; melts well for sandwiches.

Jarlsberg is a Norwegian cow's-milk cheese with a mild, buttery, slightly sweet and nutty flavor and characteristic large round holes. It melts smoothly, making it popular for grilled sandwiches, fondue, gratins, and cheese boards. It is often compared to Swiss Emmental but is softer and sweeter.

Jarlsberg is a Norwegian cow's-milk cheese first produced in 1854 by Anders Larsen Bakke in Vestfold county. It belongs to the Swiss-style family, distinguished by its characteristic large, round holes called "eyes," but it occupies a specific niche as an approachable, meltable alternative to traditional Alpine cheeses. Where true Swiss cheeses like Gruyère carry assertive, rangy flavors, Jarlsberg was engineered to bridge the gap between that assertiveness and the blandness of generic American cheese—making it a workhorse cheese with genuine character.

The flavor is mild and buttery with subtle nutty undertones, avoiding aggressive sharpness or saltiness. The texture is medium-firm and supple, with the signature large holes that form naturally during aging. Its melting behavior is remarkably predictable: at moderate heat it flows smoothly without turning rubbery or separating, and the natural pale-yellow rind browns beautifully during baking. Aged a minimum of three to four months, Jarlsberg develops just enough complexity to stand up to accompaniments while remaining versatile enough for everyday cooking.

The cheese holds an unusual distinction: since 1956, it has been the official cheese of the United States Senate, a tradition that began when Norwegian-American delegates presented it at a luncheon and never quite ended. Today Jarlsberg is produced by Tine SA in Norway under strict specifications, though it is also manufactured under license in other countries, which may result in subtle variations in flavor and texture. In the US market, only the Tine product carries the Jarlsberg name; generic "Jarlsberg-style" cheese is a distinctly different product.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Jarlsberg Original

The classic with large holes; the benchmark reference for this cheese

Jarlsberg Lite

Reduced-fat version at approximately 16% fat; still melts well but with a slightly milder flavor

Jarlsberg Delights

Pre-sliced thin rounds marketed for snacking and lunchboxes

Jarlsberg Smoked

Cold-smoked variant that adds subtle smokiness while retaining the melting properties of the original

The Science of the Holes

The distinctive holes in Jarlsberg form during the aging process when pockets of carbon dioxide gas become trapped in the cheese paste. These "eyes" begin forming around four to six weeks and continue developing as the cheese matures. Younger wheels tend to have smaller or fewer holes, which can be useful if you find large holes problematic for slicing or presentation. The hole formation does not affect the flavor or melting quality—it's purely aesthetic.

Younger wheels have smaller holes; look for these if aesthetics matter
The holes are caused by carbon dioxide trapped during fermentation
Hole size does not indicate quality or age in the way some assume

The Senate Connection

Since 1956, Jarlsberg has been served at official Senate functions, making it the only cheese with an official relationship to the United States Congress. This tradition originated when Norwegian-American senators were introduced to the cheese and decided it belonged on their menus. The association has made Jarlsberg synonymous with American legislative dining, though the cheese itself remains quintessentially Norwegian. Note that "Jarlsberg" in the US market refers exclusively to the Tine product from Norway; generic "Jarlsberg-style" cheese is a different product manufactured without adherence to the original specifications.

Since 1956, Jarlsberg has been the official cheese of the US Senate
The name "Jarlsberg" is trademarked and refers only to Tine-produced cheese
International licensed production may yield subtle flavor variations

Common uses

Grilled cheese sandwiches and paninis—its melting quality is its defining kitchen strengthCheese boards and appetizer platters alongside fruit and crackersMelted into sauces, soups, and gratins; ideal as a base for cheese sauces and mornayOmelets, scrambled eggs, and frittatasCold deli sandwiches where its mild flavor does not overwhelm the other ingredientsFondue and cheese dip basesBaked dishes such as twice-baked potatoes, stuffed pasta shells, and casserolesAppetizers: wrapped in prosciutto and baked, or cut into cubes for skewers

Tips & pitfalls

Bring cheese to room temperature 30–45 minutes before serving or cooking for best flavor development and even melting
When melting for sauces, always grate or shred first—this ensures smooth, even incorporation without clumping
Never overheat above 70°C (160°F); excessive heat causes the fat to separate, leaving you with an oily, rubbery mess
Store with a small piece of butter or a dampened paper towel inside the wrap to prevent drying out without promoting mold
For sandwiches, pair Jarlsberg with a sharper cheese like aged Gruyère or sharp Cheddar to balance its mildness
The natural rind is fully edible—do not discard it when baking; it helps the cheese hold its shape and browns nicely
If the holes are problematic for slicing or presentation, seek out younger wheels which have smaller or fewer eyes
When freezing is necessary, thaw slowly in the refrigerator overnight; texture will be slightly affected but the cheese remains usable for cooking

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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In the shops

Matched grocery products

No matched grocery products for Jarlsberg Cheese yet.

Good to know

Origin: Norway (Vestfold county); first produced in 1854 by Anders Larsen Bakke
Milk: Pasteurized cow's milk
Fat Content: Approximately 45% milk fat (full-fat version)
Aging: 3–4 months minimum
Texture: Medium-firm, supple; characteristic large, round holes ("eyes")
Rind: Natural pale-yellow rind, fully edible
Typical Form: Large wheels, typically 10–12 kg (22–26 lbs)
Storage: Refrigerate at 2–4°C (35–40°F), wrapped tightly; use within 4–6 weeks

Substitutes

Emmental — The closest match in flavor, texture, and characteristic hole formation; a true Swiss-style cheese
Gouda (young) — Similar mild, nutty profile and excellent melting behavior; slightly more buttery in flavor
Havarti — Comparable melt quality and mild flavor; slightly more acidic notes; similar texture without the holes
Baby Swiss — A smaller-scale version of Swiss cheese; milder in flavor and melts well
Raclette — Excellent melting cheese; slightly more pungent flavor than Jarlsberg but similar melting characteristics

Pairs with

Apples and pearsCrackers, particularly water crackers or neutral-flavored breadsProsciutto, ham, and salamiChardonnay or other medium-bodied white winesRiesling (off-dry)Pale lagers or pilsnersHoney or fruit preservesCoffee

Also called

Norvegia Cheese