I can’t imagine a world without cheese. When I say “can’t”, I literally mean that I can’t – the mere thought of such a thing would be so utterly traumatising, I’d probably have to spend the next five years in intensive therapy. 

You see, cheese is what makes life worth living. Its many and varied wonders bring joy to the everyday, no matter how you choose to consume it – whether it’s melted into oozy glory in a toastie, balanced delicately on a seeded cracker, or shovelled in great gobfuls straight from the wrapper. 

That last one is me. Obviously. 

But cheese can offer more than simple pleasure. It can also be rather good for you. There’s cottage cheese, of course, which is a protein powerhouse and low in fat. Parmesan is packed with protein, calcium and phosphorus and low in lactose, so it’s great for protein bros and bone health, as well as bringing happiness to those who are lactose intolerant. Goat’s cheese is rich in medium-chain fatty acids, which help to boost energy and brain function and may help with weight management. 

But the most surprising health player in the cheese world is none of these – it’s Jarlsberg. 

Credit: @jarlsberg_

Related story: The internet is just learning what causes the holes in Swiss cheese

What is Jarlsberg cheese?

Jarlsberg is a mild, semi-hard Norwegian cheese made from cow’s milk. You’ll recognise it from its signature large, irregular holes and buttery yellow colour, as well as its yellow wax coating. It has a beautifully rich and smooth texture and a lovely sweet and nutty flavour. It’s also a magic melter, which makes it great for toasties and other melty marvels. 

Credit: Alan Jensen

Health benefits of Jarlsberg cheese

A study published in BMJ Nutrition Prevention & Health in 2022 found that a small (57g) daily serving of Jarlsberg cheese may help to stave off bone thinning (eg, osteoporosis) without boosting ‘bad’ LDL cholesterol levels. 

Previous research had found that Jarlsberg may help boost levels of osteocalcin – a protein secreted by bone-building cells that helps bind calcium to bone. But it wasn’t clear if this effect was specific to Jarlsberg, or if it applied to other cheeses, too. 

In a bid to find out, researchers fed study participants a daily 57g serve of Jarlsberg or a 50g serve of camembert for six weeks. While both cheeses are rich in calcium, protein and fat, only Jarlsberg is rich in vitamin K2, also known as menaquinone (MK), of which there are several varieties. Jarlsberg is particularly rich in K2 varieties known as MK-9 and MK-9(4H), in case you’re interested.

Credit: iStock

Related story: Research reveals the real cause of those bizarre ‘cheese dreams’

What the study found

After six weeks, the researchers took blood samples from both groups to check for key biochemical markers of bone turnover, including osteocalcin. Vitamin K2 and blood fat levels were also measured. 

They found that these bone turnover biochemical markers increased significantly in the Jarlsberg group, but did not increase in the camembert group. However, when they switched the camembert group to Jarlsberg for six weeks, these markers increased. 

Total cholesterol and LDL cholesterol levels also fell significantly in the camembert group when they switched to Jarlsberg. 

Interestingly, calcium and magnesium levels also fell significantly when participants ate Jarlsberg for six weeks. Researchers suggest that this could indicate an increased uptake of these key minerals in bone formation. 

Further, the bacteria in Jarlsberg that produces the form of vitamin K2 known as MK-9-(4H) also produces a substance called DHNA, which some studies suggest may help to combat bone thinning and increase bone-tissue formation, and which the researchers say could possibly explain the increase in osteocalcin in the study participants.

This is potentially exciting stuff for those who care about bone health. And cheese, of course. But it should be noted that this was a very small study, and it was also partially funded by the dairy cooperative that manufactures Jarlsberg. So it was not greeted with overwhelming support from the broader scientific community. Even the study authors say that the results should be interpreted “with great caution”.

More research needs to be done, for which I am more than happy to offer my services.

Related story: What’s the real difference between feta and fetta?