History

In 1956 a research team from the Agricultural University of Norway started experimenting with old cheese recipes from the Laurvig and Jarlsberg counties in the South of Norway. They developed a semihard, medium-fat cheese with holes, successfully combining old cheese-making traditions with modern technologies. The team called the new cheese Jarlsberg® after the county it came from. A new cheese category was born.

The export of Jarlsberg startet cautiously in 1961. Today sales of Jarlsberg, globally, has exceeded more than 25,000 tonnes. The various varieties of Jarlsberg account for well over 80% of Tine’s export today, with Jarlsberg being the number one selling brand in its segment of imported cheese in the United States and Canada.

Jarlsberg is found in many markets around the world and used as a delicious ingredient in many recipes.  It is well appreciated by leading chefs for its distinctive sweet and nutty taste. Jarlsberg is available in rinded and rindless varieties and is ideal for cheeseboards and as a topping for salads and hot dishes.

Jarlsberg is also available in the following varieties