Bleu des Causses Cheese vs Jarlsberg Cheese

Q: Is Bleu des Causses Cheese the same as Jarlsberg Cheese?

No. Bleu des Causses 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 Bleu des Causses Cheese for Jarlsberg Cheese?

In most recipes you can swap Bleu des Causses Cheese for Jarlsberg Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Bleu des Causses 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.

Bleu des Causses Cheese

Jarlsberg Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Bleu des Causses Cheese?

Bleu des Causses is an aromatic blue cheese from the high plateaus of Aveyron in Southern France. Similar in production to Roquefort, it is made from cow’s milk, giving it a creamier texture and a milder, less salty flavor. This cheese has distinct blue veins and a bold, tangy taste, ideal for adding character to dishes or enjoying with robust red wines.

What Is Jarlsberg Cheese?

Jarlsberg is a famous Norwegian cheese, known for its distinctive sweet and nutty taste. It is a semi-soft cheese with large, round holes. Jarlsberg is versatile and can be sliced, grilled, or melted. It is often used in sandwiches, as a burger topping, or simply enjoyed on its own.

What's the Difference Between Bleu des Causses Cheese and Jarlsberg Cheese?

Origin: Bleu des Causses Cheese (France), Jarlsberg Cheese (Norway)
Milk treatment: Bleu des Causses Cheese (Raw), Jarlsberg Cheese (pasteurized)
Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Jarlsberg Cheese (Semihard)
Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Jarlsberg Cheese (Three months to twelve months)
Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Bleu des Causses Cheese	Jarlsberg Cheese
Country of Origin	France	Norway
Specific Origin	Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault)	No Specific Location
Milk Type	Cow’s milk	Cow's milk
Milk Treatment	Raw	Pasteurized
Texture	Semisoft; Blue-veined	Semihard
Rind	—	Plastic-covered
Aging	At least 70 days and not more than 190 days	Three months to twelve months
Taste	Sweet yet spicy, not too salty or bitter	Mild, sweet, nutty

Taste Comparison: Does Bleu des Causses Cheese Taste Like Jarlsberg Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Jarlsberg Cheese brings mild, sweet, nutty character. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 days develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Bleu des Causses Cheese for Jarlsberg Cheese?

In most recipes, Bleu des Causses Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft; blue-veined bite and body where the recipe calls for semihard. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Bleu des Causses Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

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Frequently Asked Questions

Is Bleu des Causses Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Jarlsberg Cheese comes from Norway. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Jarlsberg Cheese three months to twelve months.

Is Bleu des Causses Cheese similar to Jarlsberg Cheese?

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

Can I substitute Bleu des Causses Cheese for Jarlsberg Cheese?

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

Does Bleu des Causses Cheese taste like Jarlsberg Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Jarlsberg Cheese is mild, sweet, nutty.

What is Bleu des Causses Cheese made of?

Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 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, Bleu des Causses Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Jarlsberg Cheese is semihard.