Banon Cheese vs Jarlsberg Cheese

Q: Is Banon Cheese the same as Jarlsberg Cheese?

No. Banon 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 Banon Cheese for Jarlsberg Cheese?

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

Q: Which should I choose, Banon 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.

Banon Cheese

Jarlsberg Cheese

Banon Cheese is a creamy, soft, and tender goat-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Banon Cheese?

Banon is an unpasteurized goat cheese from Provence, sold as a small 100 g disc wrapped in chestnut leaves and tied with raffia. It ages about two weeks, gets dipped in eau de vie before wrapping, and has held AOC status since July 2003.

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 Banon Cheese and Jarlsberg Cheese?

Origin: Banon Cheese (France), Jarlsberg Cheese (Norway)
Milk type: Banon Cheese (goat's milk), Jarlsberg Cheese (cow's milk)
Milk treatment: Banon Cheese (unpasteurized), Jarlsberg Cheese (pasteurized)
Texture: Banon Cheese (Creamy, soft, and tender), Jarlsberg Cheese (Semihard)
Rind: Banon Cheese (Wrapped in chestnut leaves), Jarlsberg Cheese (Plastic-covered)
Aging: Banon Cheese (15 days), Jarlsberg Cheese (Three months to twelve months)
Taste: Banon Cheese (Mild and intense, with notes of mushrooms and forest floor), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Banon Cheese	Jarlsberg Cheese
Country of Origin	France	Norway
Specific Origin	Provence (Alpes-De-Haute Provence, Hautes-Alpes, Vaucluse, Drome)	Jarlsberg, Vestfold, Norway
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Unpasteurized	Pasteurized
Texture	Creamy, soft, and tender	Semihard
Rind	Wrapped in chestnut leaves	Plastic-covered
Aging	15 days	Three months to twelve months
Taste	Mild and intense, with notes of mushrooms and forest floor	Mild, sweet, nutty

Taste Comparison: Does Banon Cheese Taste Like Jarlsberg Cheese?

Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Banon Cheese offers earthy, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Banon Cheese shows pungent, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Banon Cheese at 15 days develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Banon Cheese for Jarlsberg Cheese?

Banon Cheese can stand in for Jarlsberg Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy, soft, and tender bite and body where the recipe calls for semihard. Flavor-wise, Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Banon Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a creamy, soft, and tender cheese, go with Banon Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Banon Cheese suits recipes that want mild and intense, with notes of mushrooms and forest floor 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 Banon Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Banon Cheese originates in France, while Jarlsberg Cheese comes from Norway. Banon Cheese is made from goat milk; Jarlsberg Cheese uses cow. Aging also differs: Banon Cheese is typically aged 15 days, Jarlsberg Cheese three months to twelve months.

Is Banon Cheese similar to Jarlsberg Cheese?

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

Can I substitute Banon Cheese for Jarlsberg Cheese?

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

Does Banon Cheese taste like Jarlsberg Cheese?

Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Banon Cheese leans earthy, and Jarlsberg Cheese is closer to mild, buttery.

What is Banon Cheese made of?

Banon Cheese is made from goat milk (unpasteurized). It's typically aged 15 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, Banon Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Banon Cheese is creamy, soft, and tender, while Jarlsberg Cheese is semihard.