The story of Jarlsberg is the tale of the cheese that almost wasn't. In the 1830s, Swiss cheese makers came to Norway to show Norwegian dairies how to make their classically nutty, sweet, holed cheeses. The Swiss style cheese became very popular, and was produced in large volume for several years before disappearing from the market altogether.
In the 1950s, scientists at the Agricultural University of Norway became curious about the cheese and attempted to recreate it, releasing Jarlsberg in 1956 and exporting the cheese in 1961. The cheese is named for the county in Norway where it was originally made in the 1830s.
From
Sunset magazine
About 2 tablespoons unsalted butter
4 slices firm white bread
4 to 6 ounces Jarlsberg cheese, thinly sliced
Spread 1 side of bread slices with butter.
Mound cheese on unbuttered side of 2 slices.
Set bread, buttered side up, on cheese.
Place sandwiches in frying pan and cook, covered, on medium-low heat until cheese is soft and bread is browned, about 12 minutes total; turn sandwiches once.
Remove from pan, cut in half diagonally, and serve hot.
voilà
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The story of Jarlsberg is the tale of the cheese that almost wasn't. In the 1830s, Swiss cheese makers came to Norway to show Norwegian dairies how to make their classically nutty, sweet, holed cheeses. The Swiss style cheese became very popular, and was produced in large volume for several years before disappearing from the market altogether. 
Let us begin with the classic American sandwich. If you please, take a moment here and see if you can add to this list. Remember, it's not a sandwich unless it can be hand-held and it is on at least one piece of bread.
