Abbaye de Citeaux Cheese vs Jarlsberg Cheese
Abbaye de Citeaux Cheese
Jarlsberg Cheese
Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.
What Is Abbaye de Citeaux Cheese?
Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.
What Is Jarlsberg Cheese?
Jarlsberg is a mild Swiss-type cheese from Norway, made from cow's milk and named after Jarlsberg Manor. It is known for its buttery, slightly sweet and nutty flavor and its medium to large holes.
What's the Difference Between Abbaye de Citeaux Cheese and Jarlsberg Cheese?
- Origin: Abbaye de Citeaux Cheese (France), Jarlsberg Cheese (Norway)
- Milk treatment: Abbaye de Citeaux Cheese (thermized), Jarlsberg Cheese (pasteurized)
- Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Jarlsberg Cheese (Semihard)
- Rind: Abbaye de Citeaux Cheese (washed), Jarlsberg Cheese (Plastic-covered)
- Aging: Abbaye de Citeaux Cheese (three weeks), Jarlsberg Cheese (Three months to twelve months)
- Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Jarlsberg Cheese (Mild, sweet, nutty)
Side-by-Side Comparison
| Abbaye de Citeaux Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | France | Norway |
| Specific Origin | Burgundy | Jarlsberg, Vestfold, Norway |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Thermized | Pasteurized |
| Texture | Semi-soft, artisan, brined | Semihard |
| Rind | Washed | Plastic-covered |
| Aging | Three weeks | Three months to twelve months |
| Taste | Acidic, milky, smooth | Mild, sweet, nutty |
Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Jarlsberg Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Jarlsberg Cheese's mild, buttery. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Jarlsberg Cheese at three months to twelve months.
Can You Substitute Abbaye de Citeaux Cheese for Jarlsberg Cheese?
In most recipes, Abbaye de Citeaux Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for semihard. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Jarlsberg Cheese brings mild, sweet, nutty notes.
Which Is Better, Abbaye de Citeaux Cheese or Jarlsberg Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.
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Frequently Asked Questions
Is Abbaye de Citeaux Cheese the same as Jarlsberg Cheese?
No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while Jarlsberg Cheese comes from Norway. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Jarlsberg Cheese three months to twelve months.
Is Abbaye de Citeaux Cheese similar to Jarlsberg Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Abbaye de Citeaux Cheese for Jarlsberg Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abbaye de Citeaux Cheese taste like Jarlsberg Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Jarlsberg Cheese is closer to mild, buttery.
What is Abbaye de Citeaux Cheese made of?
Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.
What is Jarlsberg Cheese made of?
Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.
Which should I choose, Abbaye de Citeaux Cheese or Jarlsberg Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Jarlsberg Cheese is semihard.