Blue Cheese vs Jarlsberg Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Jarlsberg Cheese?

• Origin: Blue Cheese (France), Jarlsberg Cheese (Norway)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Jarlsberg Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Jarlsberg Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Jarlsberg Cheese (Semihard)
• Rind: Blue Cheese (Natural), Jarlsberg Cheese (Plastic-covered)
• Aging: Blue Cheese (Typically aged 2-6 months), Jarlsberg Cheese (Three months to twelve months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Jarlsberg Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Blue Cheese for Jarlsberg Cheese?

Blue Cheese can stand in for Jarlsberg Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semihard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Blue Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Frequently Asked Questions

Is Blue Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Jarlsberg Cheese comes from Norway. Blue Cheese is made from cow, goat, or sheep milk; Jarlsberg Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Jarlsberg Cheese three months to twelve months.

Is Blue Cheese similar to Jarlsberg Cheese?

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

Can I substitute Blue Cheese for Jarlsberg Cheese?

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

Does Blue Cheese taste like Jarlsberg Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Jarlsberg Cheese is closer to mild, buttery.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Jarlsberg Cheese is semihard.