Jarlsberg is a mild, semi-soft cow’s milk cheese of Norwegian origin. Created by Anders Larsen Bakke, it resembles a Swiss Emmental with distinctive, open and irregular ‘eyes’. Many a times Jarlsberg is marketed as a Swiss cheese because of its characteristics, though it tends to be sweeter and stronger than Emmentaler. Beneath the yellow-wax rind of Jarlsberg is a semi-firm yellow interior that is buttery, rich in texture with a mild, nutty flavour. It is an all-purpose cheese, good for cooking as well eating as a snack. Since the cheese melts so well, Jarlsberg tastes delicious on sandwiches, fondues, quiches and on hot dishes. The versatility of the cheese is appreciated well beyond the Scandinavian world in US, UK and Europe. Rinded and rindless Jarlsberg is available in wheels, slices, wedges, minis, and random weight pieces. A good Merlot and a nutty Jarlsberg will provide to be a fascinating mix.