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Blue Cheese vs Jarlsberg Cheese
Blue Cheese
Jarlsberg Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Jarlsberg Cheese, including:
- "What is the difference between Blue Cheese and Jarlsberg Cheese?"
- "Is Blue Cheese and Jarlsberg Cheese the same?"
- "How does Blue Cheese compare to Jarlsberg Cheese cheese?"
- "How does the taste of Blue Cheese compare to Jarlsberg Cheese?"
- "Is Blue Cheese or Jarlsberg Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Jarlsberg Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Jarlsberg Cheese originated from Norway.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Jarlsberg Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Jarlsberg Cheese has a fat content of regular: 27% (45% fdm), lite: 16% (30% fdm). Jarlsberg's texture can be described as "semihard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Jarlsberg Cheese has a mild, sweet, nutty taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Jarlsberg Cheese comes in wheels, blocks, loaves, slices, mini wheels and has an aging period of three months to twelve months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Jarlsberg Cheese's rind is described as plastic-covered , with animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Jarlsberg is ranked #48 out of 996 types based on community views.
Pairing Comparison
| Blue | Jarlsberg | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Jarlsberg pages.
Side-by-Side Comparison Table
| Blue Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | France | Norway |
| Specific Origin | Not Specified | No Specific Location |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Regular: 27% (45% FDM), Lite: 16% (30% FDM) |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Plastic-covered |
| Texture | Crumbly, Creamy, Semi-Soft | Semihard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, sweet, nutty |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Wheels, blocks, loaves, slices, mini wheels |
| Age | Typically aged 2-6 months | Three months to twelve months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semihard consistency, Jarlsberg might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Jarlsberg offers a mild, sweet, nutty profile, ideal for different meals.
