Jarlsberg is mild in taste with a characteristic sweet nutty flavour and characteristic round holes. It can be enjoyed just as it is or in cooking. In 1956 a group of students and scientists at the Agricultural University of Norway decided to explore the Swiss cheese legends and to combine them with modern cheese making technology. They trawled ancient texts and recipes, and under the leadership of Professor Ole Martin Ystgaard they created a cheese with fine, round holes and a gentle sweet nutty taste they named Jarlsberg. It's recently been discovered that it's actually microscopic particles of hay pollen that cause the holes. There's now a lot of scientists and cheese makers experimenting to get the perfect amount of holes (what ever that may be!?). Pasteurised, cow's milk