Jarlsberg was first produced in 1815 and has long since become Norway’s most famous cheese. It is made from pasteurized cow’s milk. Jarlsberg is an Emmental-type cheese, though sweeter and softer. It has a striking yellow paraffin coating and dramatic, large-eyed hole structure, defining the baby-Swiss category of cheeses. Jarlsberg is excellent eaten on its own, but works very well in fondue and other dishes calling for Swiss cheese. Try it in any of your favorite recipes that call for Swiss cheese, you'll be glad you did.