My daughter went with me to the grocery store where they have the nice gourmet cheeses, and picked out the Jarlsberg because the big holes in the cheese looked like fun to her, like the cheese you see in Tom & Jerry cartoons. She's good about trying new foods, and so we took home a good-sized wedge.
I opened it up when we got home, poured a beer for myself and cut a small-ish piece for her to try. Now, to me, anything in the Swiss/Emmentaler/Jarlsberg family would be considered a mild and versatile cheese with broad appeal. My daughter (14), though, took a sniff and took a pass. Wouldn't even taste it.
What really surprised me, though, was when Sweet Wifey nearly gagged after she took a nibble. I chalk it up to her having had some upper-respiratory crud the last few days that made the taste unpleasant.
But who knows? My tastes have certainly changed over the years. I can't imagine liking Bleu cheese when I was a kid as I do now. In fact, I'm pretty sure I would have hated it. What seems to me, now, a very mildly pungent flavor might seem to another, well, as my wife said, "musty... like feet.". I just don't see it.
Jarlsberg is the kind of solid cheese that you could make a meal of almost by itself. It seems almost that one could live off the stuff. I ate a few pieces on garlic bagel chips, but found that I like it best plain (with good beer or wine for the palate, of course).
I guess, with a positive rating of only 25% in our family, I can save myself the trouble of looking for Jarlsberg recipes. Oh, well... more for me, as they say. I can be assured that my wedge of Jarlsberg will sit in the fridge unmolested, except when I want to slice off a hunk.
I know I've had Jarlsberg cheese before, probably a number of times. It's just that I hadn't been paying attention. Try some with a glass of wine, preferably a lighter, dryer variety like Chablis. Good with beer, too.