Jarlsberg is a mild cheese made from cow's milk, with large, regular eyes, originating from Jarlsberg, Norway. It is produced in Norway, as well as in Ireland and the US state of Ohio, licensed from Norwegian dairy producers. It is classified as a Swiss-type cheese.
Jarlsberg cheese
Jarlsberg cheese in a Whole Foods in Washington, D.C, United States
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands, and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
Five different Swiss Alpine cheeses on sale in Lausanne
Swiss Brown cattle grazing on alpage pastures
"Cheese harp" for cutting the curd of Gruyère cheese made in Gruyère
A traditional cheese-making chalet in the Gruyère valley alpage, Switzerland