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Cheese from Norway
Jarlsberg is a Norwegian semi-hard cow cheese with large round holes, developed from a 1956 recipe at the Agricultural University of Norway. Lactococcus bacteria sour the curd and Propionibacterium freudenreichii turns the lactic acid into propionic acid and carbon dioxide in a warm room, which opens the eyes. The exact recipe is not published. Made in 4 steps over 11 months. The longest step, mature cold, takes 11 months (Aryana K.J 2001) and runs at 4 °C (Aryana K.J 2001). Lactococcus and Propionibacterium freudenreichii do most of the fermenting.
| Main step | 11 monthsReported[aryana2001] | Mature cold |
|---|---|---|
| Temperature | 4 °CReported[aryana2001] | Mature cold |
| Cow milk[lundberg2026] |
| Lactococcus starter[lundberg2026] |
| Propionibacterium freudenreichii culture[lundberg2026] |
| Starter: Lactococcus lactic starter with Propionibacterium freudenreichii |
Total time across the recorded steps: 11 months
What changes: Lactic and propionic cultures and rennet go into the milk and it sets
Output: curd.
Microbes at work in this step
Lactococcus starts to sour the milk; propionic bacteria wait in the curd
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jarlsberg gets its large round eyes from Propionibacterium freudenreichii, the same propionic bacterium as Emmental, working alongside a Lactococcus starter. Its exact recipe is a trade secret, so only the cultures and the warm-room stage are publicly described.
Every number is labelled with how it is known. How this atlas is made
The producer says Jarlsberg is based on a secret Norwegian recipe from 1956, developed by a team under Professor Ystgaard at the Agricultural University of Norway.
