Ami du Chambertin Cheese vs Jarlsberg Cheese
Ami du Chambertin 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 Ami du Chambertin Cheese?
Ami du Chambertin is a French semi-soft cow's milk cheese from Gevrey-Chambertin in Burgundy, created in 1950 and closely related to Epoisses. Its rind is washed with Marc de Bourgogne brandy, which gives the cheese a sharp aroma and a mild, creamy taste.
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 Ami du Chambertin Cheese and Jarlsberg Cheese?
- Origin: Ami du Chambertin Cheese (France), Jarlsberg Cheese (Norway)
- Milk treatment: Ami du Chambertin Cheese (pasteurized or unpasteurized), Jarlsberg Cheese (pasteurized)
- Texture: Ami du Chambertin Cheese (semi-soft, artisan, brined), Jarlsberg Cheese (Semihard)
- Rind: Ami du Chambertin Cheese (washed), Jarlsberg Cheese (Plastic-covered)
- Aging: Ami du Chambertin Cheese (1 to 2 months), Jarlsberg Cheese (Three months to twelve months)
- Taste: Ami du Chambertin Cheese (buttery, sharp), Jarlsberg Cheese (Mild, sweet, nutty)
Side-by-Side Comparison
| Ami du Chambertin Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | France | Norway |
| Specific Origin | Gevrey-Chambertin, Burgundy | Jarlsberg, Vestfold, Norway |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized |
| Texture | Semi-soft, artisan, brined | Semihard |
| Rind | Washed | Plastic-covered |
| Aging | 1 to 2 months | Three months to twelve months |
| Taste | Buttery, sharp | Mild, sweet, nutty |
Taste Comparison: Does Ami du Chambertin Cheese Taste Like Jarlsberg Cheese?
Ami du Chambertin Cheese reads as buttery, sharp, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Ami du Chambertin Cheese offers strong, sharp, with notes of brandy, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Ami du Chambertin Cheese shows mild, creamy, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Ami du Chambertin Cheese at 1 to 2 months develops a different profile than Jarlsberg Cheese at three months to twelve months.
Can You Substitute Ami du Chambertin Cheese for Jarlsberg Cheese?
In most recipes, Ami du Chambertin 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, Ami du Chambertin Cheese reads as buttery, sharp while Jarlsberg Cheese brings mild, sweet, nutty notes.
Which Is Better, Ami du Chambertin 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 Ami du Chambertin Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Ami du Chambertin Cheese suits recipes that want buttery, sharp notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.
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Frequently Asked Questions
Is Ami du Chambertin Cheese the same as Jarlsberg Cheese?
No, they're distinct cheeses. Ami du Chambertin Cheese originates in France, while Jarlsberg Cheese comes from Norway. Aging also differs: Ami du Chambertin Cheese is typically aged 1 to 2 months, Jarlsberg Cheese three months to twelve months.
Is Ami du Chambertin Cheese similar to Jarlsberg Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Ami du Chambertin Cheese for Jarlsberg Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ami du Chambertin Cheese taste like Jarlsberg Cheese?
Ami du Chambertin Cheese reads as buttery, sharp, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Ami du Chambertin Cheese leans strong, sharp, with notes of brandy, and Jarlsberg Cheese is closer to mild, buttery.
What is Ami du Chambertin Cheese made of?
Ami du Chambertin Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 1 to 2 months. 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, Ami du Chambertin Cheese or Jarlsberg Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ami du Chambertin Cheese is semi-soft, artisan, brined, while Jarlsberg Cheese is semihard.