A recipe from a free e-booklet called “10 inspirerende
oppskrifter med Jarlsberg” (10 inspirational recipes with
Jarlsberg) published by tine.no
Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.
Pasta for 4 people
2 egg yolks
Grated lemon peel
Juice of 1/2 lemon
Roughly chopped fresh tarragon
salt and pepper
20 g [0,7 oz] butter
100 g [3,5 oz] Jarlsberg
Sea crayfish or crayfish tails for serving
This is what you do
 Cook the pasta according to instructions on the package. Whip together 1 egg, 2 egg yolks, and peel and juice of 1/2 lemon. Roughly chop the tarragon and mix into the egg mixture. Season with salt and pepper.
 Pour the water off cooked the pasta. Add butter and let it melt in the pasta. Then add the egg and the herb mixture and gently mix. Grate Jarlsberg over the dish and gently fold it into the pasta.
 Server with fresh sea crayfish or crayfish.