Jarlsberg

JarlsbergSmall.jpg

Origin:                       Norway
Region:                      Oslo
Made by:                   Tine SA
Type:                          Hard
Milk:                           Cow
Milk Treatment:    Pasteurised
Coagulant:                Animal Rennet

Often mistaken for its Swiss doppelganger, Emmenthal, Jarlsberg is stronger, sweeter and Norwegian.

Characteristics: pale yellow paste with large holes; mild buttery, slightly sweet and nutty.

Best with: try with a fruity red wine such as Merlot.