Caciocavallo Cheese vs Jarlsberg Cheese

Q: Is Caciocavallo Cheese the same as Jarlsberg Cheese?

No. Caciocavallo Cheese and Jarlsberg Cheese are distinct cheeses from Italy and Norway respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Caciocavallo Cheese for Jarlsberg Cheese?

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

Q: Which should I choose, Caciocavallo 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.

Caciocavallo Cheese

Jarlsberg Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Caciocavallo Cheese?

Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.

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 Caciocavallo Cheese and Jarlsberg Cheese?

Origin: Caciocavallo Cheese (Italy), Jarlsberg Cheese (Norway)
Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Jarlsberg Cheese (Semihard)
Rind: Caciocavallo Cheese (Smooth, thickens with age), Jarlsberg Cheese (Plastic-covered)
Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Jarlsberg Cheese (Three months to twelve months)
Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Caciocavallo Cheese	Jarlsberg Cheese
Country of Origin	Italy	Norway
Specific Origin	Apennine Mountain Range	Jarlsberg, Vestfold, Norway
Milk Type	Cow's milk	Cow's milk
Milk Treatment	—	Pasteurized
Texture	Firm to semihard, chewy to crumbly	Semihard
Rind	Smooth, thickens with age	Plastic-covered
Aging	2 to 12 months, up to 5 years	Three months to twelve months
Taste	Slightly sweet to sharp, piquant, complex	Mild, sweet, nutty

Taste Comparison: Does Caciocavallo Cheese Taste Like Jarlsberg Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Caciocavallo Cheese for Jarlsberg Cheese?

In most recipes, Caciocavallo Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for semihard. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Caciocavallo Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to semihard, chewy to crumbly cheese, go with Caciocavallo Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Caciocavallo Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Jarlsberg Cheese comes from Norway. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Jarlsberg Cheese three months to twelve months.

Is Caciocavallo Cheese similar to Jarlsberg Cheese?

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

Can I substitute Caciocavallo Cheese for Jarlsberg Cheese?

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

Does Caciocavallo Cheese taste like Jarlsberg Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Caciocavallo Cheese leans earthy, and Jarlsberg Cheese is closer to mild, buttery.

What is Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. 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, Caciocavallo Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Jarlsberg Cheese is semihard.