Jarlsberg — Cups to Grams

Measuring Jarlsberg: Shredded, Cubed, and Sliced

Jarlsberg's characteristic large holes (eyes) mean that a block of Jarlsberg is approximately 10 to 15% air by volume — affecting how it packs into a measuring cup compared to a denser cheese like cheddar. The form of preparation matters greatly for accurate measurement.

Shredded (110g/cup): The standard preparation for fondue, quiche, casseroles, and gratins. Shred cold Jarlsberg directly from the block using a box grater; freshly shredded melts more evenly than pre-packaged shredded cheese because it contains no anti-caking cellulose coating. Do not pack the cup — fill loosely and level.

Cubed, half-inch (135g/cup): Used in salads, cheese boards, charcuterie platters, and some baked pasta dishes where visible cheese pieces are desired. The dense pressed-curd matrix of Jarlsberg holds its cube shape well at room temperature for 30 to 45 minutes before the edges begin to soften.

Sliced, thin (120g/cup): Sandwich format — croque-monsieur, Reuben, club, and open-faced hot sandwiches. Thin slicing (2 to 3 mm) is optimal for even melting on sandwiches. One standard deli slice weighs approximately 28g.

Jarlsberg's Origins and What Makes It Unique

Jarlsberg was developed in 1956 at the Agricultural University of Norway (now Norwegian University of Life Sciences) by Professor Ole Martin Ystgaard, who drew on Swiss cheesemaking techniques to create a milder, more commercial cheese for the Norwegian and export markets. Named after the Jarlsberg estate in Vestfold county, it is now Norway's best-selling cheese export — particularly popular in the United States, Canada, and Australia.

The defining characteristic of Jarlsberg — its golf-ball-size round eyes — results from Propionibacterium freudenreichii bacteria added to the milk during cheesemaking. These bacteria produce carbon dioxide during the early aging phase (weeks two through eight), creating the characteristic holes as the CO2 gas accumulates and expands within the semi-solid curd matrix. The same bacteria also produce propionic acid and acetic acid, which contribute Jarlsberg's mild, sweet, slightly nutty flavor notes.

Jarlsberg is aged a minimum of 3 months at controlled temperature and humidity, producing a semi-hard texture (approximately 38 to 41% moisture) that is firmer than Fontina or Havarti but softer than aged Gruyere or Manchego. A special reserve version aged 12 months or longer (available in specialty markets) develops a more concentrated, sharper flavor with a lower moisture content approaching 35%.

Melting Properties and Cooking Applications

Jarlsberg is classified as a semi-hard cooking cheese with excellent melting properties due to its moisture content and relatively young aging. It melts smoothly at 50 to 55 degrees C — lower than aged Gruyere (which needs 55 to 60 degrees C) and Parmesan (60 to 65 degrees C). This makes it forgiving to use in sauces and fondues, where overheating can cause protein strand separation and graininess.

Fondue: Jarlsberg-only fondue produces a milder result than traditional Swiss blends. For a Jarlsberg-dominant fondue (4 servings): 400g (3.6 cups shredded) Jarlsberg + 200ml dry white wine (Riesling, Chablis, or any crisp dry white) + 1 garlic clove (halved, rubbed around pot interior) + 1 tablespoon cornstarch + 1 tablespoon kirsch or lemon juice. Heat wine to gentle simmer, add cheese in small handfuls while stirring in figure-eights. Add cornstarch slurry to stabilize. Maintain at 50 to 55 degrees C — too hot causes the fat to separate.

Gratins and casseroles: Use 80 to 100g (three-quarters to just under 1 cup shredded) per layer in a standard 9x13-inch casserole (serves 4 to 6). Jarlsberg browns to a pale golden color (less Maillard browning than cheddar or Gruyere) at 180 to 200 degrees C oven temperature. For a deeper golden color, switch broiler on for the final 2 to 3 minutes.

Sandwiches and panini: The classic croque-monsieur uses 60g (about half a cup shredded or 2 slices) of Swiss-type cheese per sandwich. Jarlsberg works beautifully here because its mild flavor does not compete with Dijon mustard and quality ham. Panini press at 160 to 170 degrees C, 3 to 4 minutes — Jarlsberg melts through completely without becoming oily.

Key Jarlsberg Ratios and Recipes

These precise ratios produce professional-quality results at home, based on standard restaurant and home-cook practices with Jarlsberg.

Jarlsberg quiche (9-inch, 6 servings): 150g (1.36 cups shredded) Jarlsberg + 3 eggs + 1 cup (240ml) heavy cream + 1 cup (240ml) whole milk + salt + nutmeg. Bake blind-baked crust at 175 degrees C, 30 to 35 minutes. Jarlsberg distributes evenly through the custard and produces a slightly firmer set than Gruyere due to its higher moisture releasing steam as it bakes.

Au gratin potatoes (8 servings): 2 pounds (900g) thinly sliced potatoes + 200g (1.8 cups shredded) Jarlsberg + 2 cups (480ml) heavy cream + 2 garlic cloves + salt + pepper. Layer potatoes and cheese in a 9x13-inch baking dish, pour cream over. Bake covered at 175 degrees C for 45 minutes, uncover and bake 20 to 25 minutes more until golden.

Jarlsberg cheese sauce (for macaroni, broccoli, or vegetables): 2 tablespoons (28g) butter + 2 tablespoons (16g) all-purpose flour, cook roux 90 seconds. Add 1 cup (240ml) whole milk gradually, whisk smooth. Remove from heat, add 100g (just under 1 cup shredded) Jarlsberg, stir until melted. Season with white pepper and dry mustard. Do not reboil after cheese is added — the fat can separate above 60 degrees C.

Storage, Freezing, and Substitutions

Jarlsberg should be stored in wax paper or cheese paper in the warmest part of the refrigerator (cheese drawer, ideally 4 to 8 degrees C). An unopened commercial block keeps 6 to 8 weeks. Once cut, wrap the cut face tightly in fresh wax paper; store in the cheese drawer for 3 to 4 weeks. Surface mold can be safely trimmed — cut at least 1 inch (2.5 cm) around and below the affected area on a hard or semi-hard cheese like Jarlsberg.

For freezing, shred or cube before freezing. Place in a single layer on a parchment-lined tray, freeze solid (about 2 hours), then transfer to airtight zip-lock bags with excess air pressed out. Frozen Jarlsberg keeps up to 3 months. After thawing in the refrigerator (12 to 24 hours), the texture becomes slightly crumblier and less smooth — ideal for cooking but not for cheese boards or sandwiches.

Best substitutions for Jarlsberg (1:1 by weight): Emmental (stronger, nuttier — use 80% of the Jarlsberg quantity for equivalent flavor); baby Swiss or mild Swiss (domestic US, most similar); Havarti (creamier, similar melt profile); Fontina Val d'Aosta (slightly more pungent, excellent melt). For grating applications, young Gouda also substitutes well. Avoid aged Gruyere or Comte as direct substitutes — they are significantly more pungent and will overwhelm mild dishes where Jarlsberg's subtlety is the point.