Abbaye de Tamié Cheese vs Jarlsberg Cheese

Q: Is Abbaye de Tamié Cheese the same as Jarlsberg Cheese?

No. Abbaye de Tamié Cheese and Jarlsberg Cheese are distinct cheeses from France and Norway respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abbaye de Tamié Cheese for Jarlsberg Cheese?

In most recipes you can swap Abbaye de Tamié Cheese for Jarlsberg Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Abbaye de Tamié Cheese or Jarlsberg Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Abbaye de Tamié Cheese

Jarlsberg Cheese

Abbaye de Tamié Cheese is a soft, pea-size holes cow-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Abbaye de Tamié Cheese?

Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in style to Reblochon, with a saffron crust dusted in white down and a creamy paste that firms up toward the centre.

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 Tamié Cheese and Jarlsberg Cheese?

Origin: Abbaye de Tamié Cheese (France), Jarlsberg Cheese (Norway)
Milk treatment: Abbaye de Tamié Cheese (unpasteurized), Jarlsberg Cheese (pasteurized)
Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Jarlsberg Cheese (Semihard)
Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Jarlsberg Cheese (Plastic-covered)
Aging: Abbaye de Tamié Cheese (Up to 40 days), Jarlsberg Cheese (Three months to twelve months)
Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Abbaye de Tamié Cheese	Jarlsberg Cheese
Country of Origin	France	Norway
Specific Origin	Savoie Department	Jarlsberg, Vestfold, Norway
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Pasteurized
Texture	Soft, pea-size holes	Semihard
Rind	Light beige to saffron, thin mold	Plastic-covered
Aging	Up to 40 days	Three months to twelve months
Taste	Nutty, milky, delicate to strong with age	Mild, sweet, nutty

Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Jarlsberg Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Jarlsberg Cheese's mild, buttery. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Abbaye de Tamié Cheese for Jarlsberg Cheese?

In most recipes, Abbaye de Tamié Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, pea-size holes bite and body where the recipe calls for semihard. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Abbaye de Tamié Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Abbaye de Tamié Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Abbaye de Tamié Cheese originates in France, while Jarlsberg Cheese comes from Norway. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Jarlsberg Cheese three months to twelve months.

Is Abbaye de Tamié Cheese similar to Jarlsberg Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Tamié Cheese for Jarlsberg Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Tamié Cheese taste like Jarlsberg Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Jarlsberg Cheese is closer to mild, buttery.

What is Abbaye de Tamié Cheese made of?

Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. 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 Tamié Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Jarlsberg Cheese is semihard.