Asiago Cheese vs Jarlsberg Cheese

Asiago Cheese is a cheese from Italy, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Asiago Cheese and Jarlsberg Cheese?

• Origin: Asiago Cheese (Italy), Jarlsberg Cheese (Norway)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Jarlsberg Cheese (pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Jarlsberg Cheese (Plastic-covered)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Jarlsberg Cheese (Three months to twelve months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Jarlsberg Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Jarlsberg Cheese brings mild, sweet, nutty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Asiago Cheese for Jarlsberg Cheese?

Asiago Cheese can stand in for Jarlsberg Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Asiago Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Frequently Asked Questions

Is Asiago Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Jarlsberg Cheese comes from Norway. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Jarlsberg Cheese three months to twelve months.

Is Asiago Cheese similar to Jarlsberg Cheese?

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

Can I substitute Asiago Cheese for Jarlsberg Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Jarlsberg Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Jarlsberg Cheese is mild, sweet, nutty.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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, Asiago Cheese or Jarlsberg Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.