Jarlsberg cheese emerged in Norway during the mid-1950s from a research project at the Agricultural University of Norway. Swiss Emmental cheese provided the inspiration but the researchers adapted the cheese making process to Norwegian conditions. The Ministry of agriculture registered the name Jarlsberg the the definition of the cheese in 1957. The recipe for the cheese is kept secret.
The cheese is orange yellow towards the rind and gets more yellow towards the center. The middle is slightly mottled. There are 3 small eyes and 3 large eyes. The paste is firm, slightly sticky, but elastic, springing back when you press it. It has a sweet, creamy nutty aroma and taste. It has a little of the Emmental (Swiss Cheese) character but Jarlsberg is a little richer and sweeter and has an elastic, chewy texture. I am drinking a Tin Whiskers Flipswitch IPA, an Oliphant Hunk Boy Robust Porter, and a Kona Big Wave Golden Ale. The Kona Big Wave's bready notes go with the cheese like cheese and bread and accents the cheese's nutty and creamy notes. With the Tin Whiskers Flip Switch tones down the beer's bitterness and accents the beer's malt. The beer and cheese improve each other and have you wanting more of each. The Oliphant Hunk Boy initially overwhelms the cheese but the cheese does bring out the beer's fruit flavors. The beer owns the pairing up to the swallow and then the cheese owns the aftertaste. The Kona is the least challenging pairing while the Tin Whiskers earns points for how the beer and cheese interact. The Oliphant is a little overpowering for the cheese and might do better with a blue cheese. While the Tin Whiskers is probably my third choice to drink alone, it provides the best pairing with the cheese. I rate the cheese 75.