Reviews of Jarlsberg, Appenzeller White, and Asiago D'Allevo Cheese
This month, I chose to go outside my usual selections for cheese and get some things outside my palate, just for variety. To that end, I got three cheeses, all of wildly different flavor profiles, and below are my reviews of them all Jarlsberg Jarlsberg is Norwegian cheese, trademarked in 1972. It's a Swiss-type cheese made from cow's milk. Its origins date back to the 1850's. It has "gas holes", the traditional eyes of Swiss-type cheeses due to propionic bacteria, a harmless bacterium used to culture the cheese, and causes the eyes due to the buildup of CO2. According to Murray's, it was sold as a mild, even mild fruity cheese, and in my and mother's taste testing, this is generally true, being very gentle and even slightly sweet for a Swiss-style cheese. It's a cheese I would easily recommend as a snack and cooking cheese, and I'm normally not a fan of Swiss cheese in general. This, however, is something even I'm going to concede is pleasant