Jarlsberg is a mild and semi-soft, nutty flavoured cheese made from cow’s milk, with regular holes. The story of the cheese goes all the way back to 1956 when the academic community at the Agricultural University of Norway in Ås started developing a unique new cheese.
Professor Ole Martin Ystgaard and his team developed a semi-hard, medium-fat cheese with holes, successfully combining cheese-making traditions with modern technologies. The actual secret behind the cheese is the cheese culture, which gives Jarlsberg® its unique taste and eye formation.
Experiments were also conducted involving different production techniques, cooking temperatures, salt brine and ripening temperatures to come up with the perfect cheese. The result was Jarlsberg, which can be categorized as a goutaler cheese (mixing Gouda and Emmental cheese-making techniques).
Last year, Jarlsberg launched the UK’s first-ever National Brunch Campaign following research that they conducted that found that 1 in 5 people now have brunch as a regular meal, with 44% of these people skipping breakfast to go straight to brunch.
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