Appenzeller Cheese vs Jarlsberg Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

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 Appenzeller Cheese and Jarlsberg Cheese?

• Origin: Appenzeller Cheese (Switzerland), Jarlsberg Cheese (Norway)
• Milk treatment: Appenzeller Cheese (Raw), Jarlsberg Cheese (pasteurized)
• Texture: Appenzeller Cheese (Firm), Jarlsberg Cheese (Semihard)
• Rind: Appenzeller Cheese (Washed rind), Jarlsberg Cheese (Plastic-covered)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Jarlsberg Cheese (Three months to twelve months)
• Taste: Appenzeller Cheese (Piquant, tangy), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Jarlsberg Cheese?

Appenzeller Cheese reads as piquant, tangy, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Appenzeller Cheese offers strong, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Appenzeller Cheese for Jarlsberg Cheese?

In most recipes, Appenzeller Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semihard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Appenzeller Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Frequently Asked Questions

Is Appenzeller Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Jarlsberg Cheese comes from Norway. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Jarlsberg Cheese three months to twelve months.

Is Appenzeller Cheese similar to Jarlsberg Cheese?

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

Can I substitute Appenzeller Cheese for Jarlsberg Cheese?

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

Does Appenzeller Cheese taste like Jarlsberg Cheese?

Appenzeller Cheese reads as piquant, tangy, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Appenzeller Cheese leans strong, and Jarlsberg Cheese is closer to mild, buttery.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

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, Appenzeller Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Jarlsberg Cheese is semihard.