Cantal / Fourme de Cantal Cheese vs Jarlsberg Cheese
Cantal / Fourme de Cantal Cheese is a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cow-milk cheese, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.
What Is Cantal / Fourme de Cantal Cheese?
Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in
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 Cantal / Fourme de Cantal Cheese and Jarlsberg Cheese?
- Milk treatment: Cantal / Fourme de Cantal Cheese (Raw or heat-treated), Jarlsberg Cheese (pasteurized)
- Texture: Cantal / Fourme de Cantal Cheese (Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses), Jarlsberg Cheese (Semihard)
- Rind: Cantal / Fourme de Cantal Cheese (Dry crust), Jarlsberg Cheese (Plastic-covered)
- Aging: Cantal / Fourme de Cantal Cheese ("Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days)), Jarlsberg Cheese (Three months to twelve months)
- Taste: Cantal / Fourme de Cantal Cheese (Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting), Jarlsberg Cheese (Mild, sweet, nutty)
Side-by-Side Comparison
| Cantal / Fourme de Cantal Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | — | Norway |
| Specific Origin | Department Of Cantal And Parts Of Aveyron, Corrèze, Haute-Loire, And Puy-De-Dôme | Jarlsberg, Vestfold, Norway |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or heat-treated | Pasteurized |
| Texture | Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses | Semihard |
| Rind | Dry crust | Plastic-covered |
| Aging | "Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days) | Three months to twelve months |
| Taste | Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting | Mild, sweet, nutty |
Taste Comparison: Does Cantal / Fourme de Cantal Cheese Taste Like Jarlsberg Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Jarlsberg Cheese brings mild, sweet, nutty character. More specifically, Cantal / Fourme de Cantal Cheese shows milky, slightly acidic, fruity, intense, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Cantal / Fourme de Cantal Cheese at "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days) develops a different profile than Jarlsberg Cheese at three months to twelve months.
Can You Substitute Cantal / Fourme de Cantal Cheese for Jarlsberg Cheese?
In most recipes, Cantal / Fourme de Cantal Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses bite and body where the recipe calls for semihard. Flavor-wise, Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting while Jarlsberg Cheese brings mild, sweet, nutty notes.
Which Is Better, Cantal / Fourme de Cantal Cheese or Jarlsberg Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cheese, go with Cantal / Fourme de Cantal Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Cantal / Fourme de Cantal Cheese suits recipes that want milky, slightly acidic at the beginning, becoming fruity, intense, and lasting notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.
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Frequently Asked Questions
Is Cantal / Fourme de Cantal Cheese the same as Jarlsberg Cheese?
No, they're distinct cheeses. Aging also differs: Cantal / Fourme de Cantal Cheese is typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days), Jarlsberg Cheese three months to twelve months.
Is Cantal / Fourme de Cantal Cheese similar to Jarlsberg Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cantal / Fourme de Cantal Cheese for Jarlsberg Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cantal / Fourme de Cantal Cheese taste like Jarlsberg Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Jarlsberg Cheese is mild, sweet, nutty.
What is Cantal / Fourme de Cantal Cheese made of?
Cantal / Fourme de Cantal Cheese is made from cow milk (raw or heat-treated), using added rennet. It's typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
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, Cantal / Fourme de Cantal Cheese or Jarlsberg Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cantal / Fourme de Cantal Cheese is hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses, while Jarlsberg Cheese is semihard.