Sometimes it takes a scientist to get to delicious! Not all elite cheeses were made serendipitously by forgetful milkmaids.
The origin of Jarlsberg doesn’t sound romantic, but the results are sublime. Norwegian Professor Ole Martin Ystgaard laboured 10 years at the Agricultural University of Norway to perfect the creamy, slightly sweet, nutty cheese in 1956. Today, Jarlsberg cheese remains one of Norway’s most closely guarded secrets. Its popularity drove native firms to expand beyond borders, making Jarlsberg from Ireland a direct offshoot of the legacy.