Anevato Cheese vs Jarlsberg Cheese

Q: Is Anevato Cheese the same as Jarlsberg Cheese?

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

Q: Can I substitute Anevato Cheese for Jarlsberg Cheese?

In most recipes you can swap Anevato Cheese for Jarlsberg Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anevato 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.

Anevato Cheese

Jarlsberg Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Anevato Cheese?

Anevato is a Greek fresh cheese made from sheep's milk, goat's milk or a blend of the two in the mountains of Grevena and Voio in Western Macedonia. It is white, spreadable and grainy like cottage cheese, lightly salty and sour, and has held PDO status since 1996.

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 Anevato Cheese and Jarlsberg Cheese?

Origin: Anevato Cheese (Greece), Jarlsberg Cheese (Norway)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Jarlsberg Cheese (cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Jarlsberg Cheese (pasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Jarlsberg Cheese (Semihard)
Aging: Anevato Cheese (at least 2 months), Jarlsberg Cheese (Three months to twelve months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Anevato Cheese	Jarlsberg Cheese
Country of Origin	Greece	Norway
Specific Origin	Western Macedonia	Jarlsberg, Vestfold, Norway
Milk Type	Ewe's or goat's milk or mixtures of both	Cow's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Pasteurized
Texture	Soft, spreadable with a grainy texture	Semihard
Rind	—	Plastic-covered
Aging	At least 2 months	Three months to twelve months
Taste	Pleasant sourish and refreshing flavor	Mild, sweet, nutty

Taste Comparison: Does Anevato Cheese Taste Like Jarlsberg Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Anevato Cheese for Jarlsberg Cheese?

Anevato Cheese can stand in for Jarlsberg Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, spreadable with a grainy texture bite and body where the recipe calls for semihard. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Anevato Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, spreadable with a grainy texture cheese, go with Anevato Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anevato Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Jarlsberg Cheese comes from Norway. Anevato Cheese is made from goat or sheep milk; Jarlsberg Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Jarlsberg Cheese three months to twelve months.

Is Anevato Cheese similar to Jarlsberg Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anevato Cheese for Jarlsberg Cheese?

You can, but expect a shift in richness and milk character.

Does Anevato Cheese taste like Jarlsberg Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Jarlsberg Cheese is closer to mild, buttery.

What is Anevato Cheese made of?

Anevato Cheese is made from goat or sheep milk (left at 64°–68°f to sour and curdle, rennet is optional), using optional rennet. It's typically aged at least 2 months. It originates in Greece.

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, Anevato Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Jarlsberg Cheese is semihard.