The Norwegian cheese Jarlsberg is the 3rd largest export product from Norway. It’s success lies in the secret recipe used to manufacture the cheese and the people who make it and their pride in always delivering a product with the same consistent high quality and unique taste.
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. Read more... Jarlsberg - A Worldwide Success Story