Q&A

Q&A

Here you'll find answers to some of our most asked questions. Can't find your question? Please send it to jarlsbergglobal@tine.no and we'll get back to you faster than you can say cheese.

About Jarlsberg®

How do you pronounce Jarlsberg®?
Jarlsberg® is pronounced yahrls-burg.

How does Jarlsberg® taste?
Jarlsberg® has a distinctive sweet and nutty flavor, a smooth texture and features big, round holes.

Does Jarlsberg® always taste the same?
The flavor, aroma and texture of Jarlsberg® is dependent on the composition and age of the cheese. Cheese is a living biological product made with milk and may have different flavor notes from batch to batch. 

What is the story of Jarlsberg®?
In 1956, 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). 

Where does the name Jarlsberg® come from?
The name Jarlsberg® has historical connotations in Norway, and the name derives from “Jarl”, the Norwegian word for earl. At Jarlsberg® Manor in Jarlsberg and Laurvig county (known as Vestfold County today) dairy activities were taking place as early as 1815, and in 1825, Norway’s first agricultural college was established here. Swiss cheese was produced at the college from 1825 until the dairy closed in 1832. From 1860 to 1870, several cheese dairies were established in Vestfold, many of them cooperatives involving several milk producers. Numerous Swiss men were hired to assist in the development of cheese manufacturing in Norway at this time, and therefore many of the new cheese dairies produced Swiss-style cheese. The quality varied greatly, and there were problems with coordinating activities such as marketing, transport and logistics. As a result, cheese production in Vestfold closed down and was consigned to history in 1904. 

When deciding on a name for the cheese created in 1956, Professor Ystgaard thought that ‘Jarlsberg®’ was an obvious choice, due to the history and roots of the cheese-making traditions. Permission was granted by Jarlsberg Manor to use the name, which is the only thing it has in common with the cheese produced in Vestfold in the 1800s. 

What makes Jarlsberg® a unique cheese?

  1. Milk quality: The milk must comply with set specifications to be used in the production of Jarlsberg®. In the USA, only ‘grade A’ milk is used (the highest quality and most expensive) to meet Jarlsberg® standards. In Ireland, ‘selected milk’ is used from carefully selected suppliers. Jarlsberg® is a highly sensitive cheese, which requires the very best milk at all times.
  2. Bacteria culture: The Jarlsberg® cheese culture is the very soul of Jarlsberg®. TINE produces this culture, while most other cheese producers buy their bacteria cultures on the open market. It is the Jarlsberg® culture that gives the sweet, mild and nutty taste, the soft consistency and the large characteristic holes. The cheese culture is produced in Norway, and is then used in cheese production in Norway, the USA and Ireland. 
  3. Recipe: The Jarlsberg® recipe was created in 1956 by professor Ystgaard and his team at the Agricultural University of Norway. A new type of cheese was invented: goutaler. Jarlsberg® differs from Emmental due to different production processes, different lactic acids and bacteria cultures, and different textures and aromas. The result is a cheese with fewer holes, which is less dry, softer and has a creamier texture.
  4. Quality control: All Jarlsberg® dairies (TINE Verdal, TINE Elnesvågen, TINE Jæren, TINE Mogeely and Alpine Cheese) produce Jarlsberg® to the same strict criteria, using the same production equipment. The quality system assures quality throughout the whole value chain: all the way from the cow to when TINE dispatches the cheese to the customer. The advantage of a quality system like this is that consumers always get the same product, regardless of where it has been produced, and they are guaranteed safe products with the same level of quality every time. 
  5. Customized production lines: Only the most advanced production equipment on the market is used when TINE produces Jarlsberg®. All the milk used for Jarlsberg® production is micro-filtered, even though it is of the highest quality. This advanced technique is used to ensure a pure, consistent taste. There are no preservatives in Jarlsberg®.
  6. Know-how: The key personnel working on Jarlsberg® are specially trained in dairy technology and research. Courses and further education are prioritized, to maintain and increase expertise within dairy technology. 

 

What makes Jarlsberg® different from rival cheeses?
Jarlsberg® is often compared to Emmental but differs in many ways: 1) different production methods, 2) different bacteria cultures, 3) differences in composition of humidity and aromatic components. The result is that Jarlsberg® has smaller holes, is not as dry, and the texture is softer and creamier.

Does Jarlsberg® offer slices and snacks?
Yes! Jarlsberg® is cut into wedges from the iconic 22 lb wheel. Jarlsberg® slices and snacks are also available at most retailers.  

Production

How is Jarlsberg® produced?
Cheese production involves separating milk, which gives casein and whey. To enable cheese production, lactic acid bacteria must develop. In the production of Jarlsberg®, propionic acid bacteria (the Secret Recipe!) is used to give the cheese its characteristic taste and holes. The lactic acid produced by these bacteria stimulates the enzymes in the rennet, making it easy to remove whey from the cheese curd. Once firm, the curd is cut using a special cutting tool. The pieces are then pressed together, divided into small blocks and placed in cheese molds. During formation, the cheese is subjected to pressure, and when removed, placed in a salt solution. It is then packed and left to mature for 8-10 weeks. 

How long does it take for Jarlsberg® to reach store shelves after it has been produced? 
Jarlsberg® Original is ready for consumption after 8-10 weeks. The taste is then sweet, nutty and mild, and it has characteristic large holes. The texture is smooth and creamy. Jarlsberg® Special Reserve is matured for 12 months and has a more tangy and developed taste. The texture is somewhat drier, but is still creamy and delicious. Jarlsberg® is well suited for maturing, and its character changes quite dramatically when aged. 

What rennet is used in the production of Jarlsberg®?
All Jarlsberg® is produced using a vegetable/microbial rennet, making the cheese suitable for vegetarians.

What milk is used in the production of Jarlsberg®?
Jarlsberg® is made from pasteurized semi-skimmed cow’s milk. All production facilities use local milk for production of the cheese.

Where is Jarlsberg® produced today? 
Jarlsberg® is produced in dairies fully owned by TINE SA. These dairies are located in Ohio (USA), Mogeely (Ireland), Elnesvågen, Jæren and Verdal (Norway).   

Why does TINE produce Jarlsberg® outside of Norway?
TINE has investigated multiple different possibilities for exporting Jarlsberg® from Norway and has found that, in the current market situation, exporting from Norway would not be profitable at all. It is important for TINE to nurture the value developed by Norwegian farming internationally over the years. In order to serve the international market, TINE decided to set up fully owned production sites in Ohio (USA) and Mogeely (Ireland) in 2001 and 2004.  

Why was Ireland chosen for production within the EU?
TINE does not want to compromise on quality when it comes to Jarlsberg® and has chosen to base production in Ireland owing to the quality ingredients and excellent agricultural knowledge within the country. At the same time, Ireland is also strongly committed to producing food in an environmentally friendly way.

Does Jarlsberg® have the same taste and quality regardless of production site?
TINE has 5 different dairies producing Jarlsberg® (Alpine Cheese, TINE Mogeely, TINE Verdal, TINE Elnesvågen and TINE Jæren). All production sites use the same equipment and implement the same demanding quality requirements. Sensory analysis shows that Jarlsberg® has the same characteristic taste profile and quality regardless of production site. The secret Jarlsberg® recipe has been the same since its creation in 1956, and the bacteria culture used at all production sites still comes from TINE’s own factory in Norway

Click to read more about our production.

Norwegian heritage

Where does Jarlsberg® come from?
Jarlsberg® has its origins in Norway, where it was created at the Agricultural University in 1956. The secret Jarlsberg® recipe has been the same since its creation in 1956, and the bacteria culture used at all production sites still comes from TINE’s own factory in Norway. 

What is the story of Jarlsberg®?
In 1956, 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). The secret Jarlsberg® recipe has been the same since its creation in 1956, and the bacteria culture used at all production sites still comes from TINE’s own factory in Norway. 

What is the secret recipe of Jarlsberg®?
That is, of course… a secret! What we can say is that one of the things that makes Jarlsberg® so special is something called Propionibacterium shermanii. To quote Wikipedia: Propionibacterium is a gram-positive, anaerobic, rod-shaped genus of bacteria named for their unique metabolism: They are able to synthesize propionic acid by using unusual transcarboxylase enzymes. In other words, it’s a special bacterial culture.

Who owns Jarlsberg®?
Jarlsberg® is owned by the Norwegian dairy co-operative TINE SA, consisting of about 10,000 Norwegian farmers. For more information on TINE SA, visit TINE.no


Versatility

How should Jarlsberg® be eaten?
Jarlsberg® tastes delicious on its own, and is the perfect accompaniment to any fresh bread, crackers, fresh fruits or vegetables. Jarlsberg® is made to melt, and is sure to enhance your grilled cheese sandwich, pizza, soup, burger, mac & cheese or fondue. Check out our range of recipes and inspiration.

Can Jarlsberg® be frozen?
Jarlsberg® can be frozen, but we recommend that it be grated before freezing, as otherwise it will lose some of its flexible texture. This is a great way of always having some cheese on hand when creating that delicious grilled cheese sandwich!
 

Nutrition

What are the ingredients in Jarlsberg®?
Jarlsberg® is made from pasteurized semi-skimmed milk, cheese cultures, salt and microbial enzymes.

Can vegetarians eat Jarlsberg®?
All Jarlsberg® products are suitable for vegetarians, as vegetable/microbial rennet is used in production. 

Is there any animal rennet in Jarlsberg®?
The rennet used in production of Jarlsberg® is a vegetable/microbial rennet. All Jarlsberg® products are suitable for vegetarians. 

Are there any preservatives in Jarlsberg®?
There are no preservatives in Jarlsberg®.

What is the shelf life of Jarlsberg®?
The best before date is printed on Jarlsberg® products. When storing your cheese, make sure to keep it refrigerated and in sealed packaging. 

What is the lactose percentage in Jarlsberg®?
Jarlsberg® contains less than 0.01 g lactose per 100 g cheese. When cheese is made, the whey is separated from the milk, so we are left with what is called curd. Since most of the lactose ends up in the whey, little is left in the curd. During the ripening process, the small amount of lactose that remains is consumed by lactic acid bacteria. These bacteria are added to give the cheese its distinctive taste and consistency. The lactic acid bacteria produce enzymes that play a part in cheese ripening. In a fully matured cheese, there is therefore no lactose left at all, just lots of great taste.

Is Jarlsberg® made from casein A1 or A2 milk?
We cannot say that Jarlsberg® is made from either A1 or A2 milk only. The type of milk is determined by the breed of cows that supply the milk. Jarlsberg® is made from milk mixed from different breeds.   


Quality and animal welfare

What assurances do you have in place to ensure health and safety standards for the food that you put on store shelves? 
TINE has a very strict quality control system. Being a co-operative owned by 10,000 farmers, the organization has its own advisory services, helping the farmers to achieve the highest possible milk quality. The quality of the milk and the finished products is closely monitored, all the way from the cow to when the product reaches stores. The drivers collecting milk from the farms take samples of the milk at every pick-up, and these samples are then analyzed at the TINE laboratories before it goes for use in the dairies. 

For Jarlsberg®, only the most advanced production equipment on the market is used. The milk is micro-filtered, in addition to being of the highest quality. This advanced technique is used to ensure a pure, consistent taste. There are no preservatives in Jarlsberg®.

Are equally high requirements set for the milk used in dairies in the USA and Ireland as in Norway, i.e. in terms of cell count and other specifications? 
The quality requirements for raw ingredients in the USA and Ireland are just as strict as they are in Norway and serve to ensure that we only accept the equivalent of Norwegian elite milk. The fact that TINE can exclusively use elite milk in the USA and Ireland means that the quality of the ingredients as a whole is very high. 

Why produce Jarlsberg® in countries where antibiotics are much more widely used than in Norway and where animal health and welfare standards are much lower than in Norway? 
It is true that Ireland and the USA are behind Norway when it comes to the use of antibiotics. This is something that Norwegian agriculture has worked on systematically for many years, and it is thanks to these efforts that we are world leaders in this field. At the same time, it is a crystal-clear requirement that all the milk received by TINE – whether in Norway, Ireland or the USA – must contain no traces of antibiotics. Any milk that does not meet these requirements will not be allowed into the dairy. Systematic tests are performed on every load.

Why is Jarlsberg® produced in several countries?
TINE has investigated multiple different possibilities for exporting Jarlsberg® from Norway and has found that in the current market situation exporting from Norway would not be profitable at all. It is important for TINE to nurture the value developed by Norwegian farming internationally over the years. In order to serve the international market, TINE decided to set up fully owned production sites in Ohio (USA) and Mogeely (Ireland) in 2001 and 2004.  

How are you working to eliminate traces of antibiotics in production of Jarlsberg®?
The quality criteria remain the same regardless of production country and production site: all raw ingredients must be pure and free from antibiotics. All loads are tested for traces of antibiotics when the milk is pumped into the dairy and checks are performed on smell and taste. The same test procedures are then followed when the milk comes into the silo tanks. Any milk that does not meet the requirements will not be allowed into the dairy.

Does the milk used in production of Jarlsberg® come from GMO cows?
No, the milk does not come from GMO cows. The quality requirements for the milk are strict and serve to ensure that we only accept the equivalent of Norwegian elite milk. The fact that TINE can exclusively use elite milk in the USA and Ireland means that the quality of the ingredients as a whole is very high. Also, it is a crystal-clear requirement that all the milk received by TINE – whether in Norway, Ireland or the USA – must contain no traces of antibiotics. Any milk that does not meet these requirements will not be allowed into the dairy. Systematic tests are performed on every load.


Ownership

Who owns Jarlsberg®?
Jarlsberg® is owned by the Norwegian dairy co-operative TINE SA, consisting of about 10,000 Norwegian farmers. For more information on TINE SA, visit www.tine.no.

What is TINE?
TINE SA is a Norwegian dairy co-operative, consisting of about 10,000 Norwegian farmers. For more information on TINE SA, visit www.tine.no.

Who owns TINE?
TINE SA is a co-operative owned by about 10,000 Norwegian farmers. For more information on TINE SA, visit www.tine.no.

How committed is TINE to its farmers?
It is important for TINE to nurture the value developed by Norwegian farming over more than 60 years through its various brands. Jarlsberg® accounts for a large share of TINE's international revenue. TINE has therefore undertaken to expand production in Ireland, to be able to meet demand abroad and simultaneously ensure profitable production operations. 

What is Wernersson Ost?
Wernersson Ost is a fully owned subsidiary of TINE, operating in Sweden and Denmark. The company has been a cheese supplier and distributor for the Swedish market since 1930. For more information, visit www.wernerssonost.se.

What is Norseland Ltd.?
Norseland Ltd. is a fully owned subsidiary of TINE, operating in the UK. The company is a cheese supplier and distributor for the British market, with brands like Applewood®, Mexicana® and Ilchester® in its portfolio. For more information, visit www.norseland.co.uk.

What is Norseland Inc.?
Norseland Inc. is a fully owned subsidiary of TINE, operating in the USA. The company is a cheese supplier and distributor for the American market. For more information, visit www.norseland.com.

Sustainability

TINE was named the most sustainable company in Norway in 2019. How do you apply this to the value chain in overseas production?
The demands set for production of Jarlsberg® are just as strict outside of Norway as they are within the country. This also applies to energy consumption and emissions.

Can Jarlsberg® packaging be recycled?
All Jarlsberg® packaging should be sorted as plastic waste. 

Other

Why is Jarlsberg® so expensive?
The Jarlsberg® production process is expensive, due to using only premium quality milk and a micro-filtering process. In addition, TINE only uses its own bacteria culture produced in-house, which is not standard in the cheese industry. It is also costly to have highly skilled personnel to ensure that Jarlsberg® is always of the highest quality.

Where is Jarlsberg® sold today? 
Jarlsberg® is sold extensively at home in Norway, but it is also sold in large volumes to markets such as the USA, Canada, Australia, the UK, Sweden, Denmark and Germany. Considerably greater volumes of Jarlsberg® are sold outside of Norway. Australia is the largest consumer per capita outside of Norway. Norway is the largest consumer per capita overall.

Does TINE produce other products for the international market?
TINE offers a wide range of brands on the Norwegian market. Products exported from Norway are TINE Brunost, Snøfrisk®, Nøkkelost and Alpeost. In addition, TINE’s subsidiaries Wernersson Ost, Norseland Inc. and Norseland Ltd. offer a wide selection of brands and products.