In the 1820s, Swiss master cheese makers visited Norway’s Jarlsberg & Laurvig County (now known as Vestfold County). The Swiss were famous for making cheese with holes, and they taught the locals some of their closely guarded secrets. The locally produced Swiss cheese disappeared over time, but the legend of its memorable taste lived on together with the cheese-making traditions. By 1956 a group of students and scientists at the Agricultural University of Norway decided to explore these 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. The cheese was given the name Jarlsberg. Jarlsberg has a nutty, sweet flavour, probably sweeter than its Swiss cousin. Made with pasteurised milk and vegetarian rennet.