Two years of preparatory work reaches maturity as Jarlsberg makes Mogeely the big cheese at new €5.5m facility

AFTER two years of preparation, the first blocks of the internationally-renowned Jarlsberg cheese came off the line at Dairygold’s speciality plant in Mogeely, Co Cork.

The cheese, which is being made under contract for Norwegian company Tine, must mature for three months before it’s ready for supply to the Continent.

According to Mogeely plant manager Christy O’Sullivan, the Swiss-type Jarlsberg is the leading imported cheese in the US and is also very popular on the continent.