How to Make Jarlsberg

Jarlsberg is a Norwegian semi-soft cheese similar to Emmental but with a milder, sweeter, nuttier flavor. It has characteristic large, round holes and a supple texture that melts beautifully. It's Norway's most famous cheese export.

Category: Dairy · Method: Specialty Bacterial · Time: 2-6mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C

History

Jarlsberg was developed in the 1950s at the Agricultural University of Norway, based on a cheese from the Jarlsberg region that had been made in the 1800s. The recipe was perfected to create a cheese with Swiss-style holes but a distinctly milder flavor.

Ingredients

  • 2 gallons (7.5L) Whole milk — Pasteurized acceptable
  • 1/4 tsp Mesophilic culture — MM or similar
  • 1/16 tsp Propionibacterium — Less than Emmental
  • 1/4 tsp Calcium chloride — If pasteurized
  • 1/4 tsp Liquid rennet — Diluted
  • For brine Cheese salt — Saturated

Equipment

  • Large pot
  • Thermometer
  • Curd knife
  • Cheese mold
  • Cheese press
  • Warm room (65-70°F)
  • Cool cave (50-55°F)

Instructions

  1. Cut and wash curds

    Cut the curd into 1/2 inch (1.25cm) cubes. Let rest for 5 minutes. Remove approximately 1/3 of the whey. Slowly add hot water (approximately 130°F / 54°C) while stirring constantly to gradually raise the temperature of the vat to 102°F (39°C) over 20 minutes.

    Time: 40 min

    Tip: Washing the curd removes lactose, which limits acid development and creates the characteristic mild, sweet flavor.

  2. Warm aging

    Move the cheese to a warm room at 65-70°F (18-21°C) for 2-3 weeks. This phase is critical for the Propionibacterium to produce carbon dioxide, which creates the 'eyes'. Flip the cheese daily.

    Time: 2-3 weeks

    Tip: Safety Note: During this warm phase, the cheese is vulnerable to mold. Wipe the rind every 2 days with a light brine or a vinegar-salt solution to prevent unwanted surface growth. Watch for the characteristic swelling of the sides.

Fermentation Timeline

  • Day 1: Cheesemaking — Curd formation and pressing.
  • Day 2: Brining — Salt and rind development.
  • Week 2-4: Warm room — Eyes developing. Mild flavor.
  • Month 2-3: Young Jarlsberg — Buttery, mild, good eyes.
  • Month 4-6: Aged — Nuttier, more complex. Still mild.

Signs of Success & Spoilage

Good signs

  • Round shiny eyes
  • Supple texture
  • Sweet nutty smell
  • Creamy yellow interior
  • Smooth rind

Warning signs

  • No eyes
  • Dry texture
  • Bitter taste
  • Cracks
  • Excessive mold

Troubleshooting

Too bland
Cause: Under-aged Solution: Age longer or add slightly more culture.
Eyes too large
Cause: Too much propioni Solution: Reduce propioni amount.
No eyes
Cause: Propioni inactive Solution: Use fresh bacteria. Ensure warm room temperature is at least 65°F (18°C).
Fuzzy or dark surface mold
Cause: High humidity/temperature during warm phase Solution: Increase frequency of brine/vinegar wipes and ensure the surface is dry before returning to the aging board.

Storage

Waxed or vacuum sealed at 50-55°F Keeps 6-12 months. Once cut, wrap well and refrigerate. Very good melting cheese.

Health Benefits

  • Calcium rich
  • Good protein source
  • Vitamin A
  • Lower sodium than many cheeses
  • B vitamins
  • Phosphorus

Serving Suggestions

  • Sandwiches - especially grilled
  • Fondue (milder version)
  • Cheese boards
  • Quiches and egg dishes
  • Burgers and melts
  • Snacking cheese

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