Smoked Jarlsberg takes Norway’s most recognizable cheese and finishes it with hickory smoke. The base is the same one that made the brand a staple: a semi-soft, part-skim cow’s milk cheese with a mild, gently sweet nuttiness and the large round openings that formed as it aged. A few months of aging builds a smooth, creamy body and a rounded flavor, and the natural applewood smokiness sits on top of it rather than covering it up, adding depth that plays against the cheese’s natural buttery richness. It slices without crumbling and melts cleanly, which makes it a straight- forward swap anywhere Swiss would go: burgers, grilled cheese, hot sandwiches, baked dishes. On a board it holds its own next to cured meats and sharper cheeses, and it works with crackers, fresh fruit, and a glass of wine. The 5.75 oz chunk is an easy size for snacking, entertaining, or keeping on hand for weeknight recipes.