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Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese

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Common questions

Is Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese healthy?

Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized part-skim milk, cultures, salt, and microbial rennet, which are traditional ingredients for cheese-making.

How processed is Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese?

Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Jarlsberg Original Sweet And Nutty Semi Soft Part Skim Cheese

Jarlsberg
85 Excellent

Analysis updated August 2026 · How Scout scores

$49.00 · 2 lb · $1.53 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by TINE SA
Category Cheese
Summary

This cheese is made from pasteurized part-skim milk, cultures, salt, and microbial rennet, which are traditional ingredients for cheese-making. The product is processed, but it maintains a clean ingredient list without any artificial additives or preservatives. Its processing level limits the score, but the absence of harmful substances and the use of basic cheese ingredients support a high rating within its category.

Key ingredients 4

Cultures
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for developing the flavor and texture of cheese.

See more about Cultures →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides proteins and calcium essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a necessary component in cheese making but does not offer additional nutritional benefits. While it helps in preservation, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is used to coagulate milk in cheese production, providing an alternative to animal-derived rennet. It is a standard ingredient in cheese making, suitable for vegetarians. While it is essential for cheese production, it does not contribute additional nutritional value.

Benefits

Allows for the coagulation of milk, essential in cheese production, and is suitable for vegetarian diets.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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