Civray Cheese vs Jarlsberg Cheese
Civray Cheese is a soft, artisan goat-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.
What Is Civray Cheese?
Civray is a soft artisan cheese from France made from unpasteurized goat's milk. It has a pale yellow color and a natural rind. The cheese offers a pleasant aroma and a flavor profile that balances acidic and sweet notes. With a fat content of 45%, Civray has a creamy texture that is characteristic of many goat's milk cheeses. Its soft consistency makes it an excellent choice for spreading on crusty bread or enjoying as part of a cheese platter.
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 Civray Cheese and Jarlsberg Cheese?
- Origin: Civray Cheese (France), Jarlsberg Cheese (Norway)
- Milk type: Civray Cheese (goat's milk), Jarlsberg Cheese (cow's milk)
- Milk treatment: Civray Cheese (unpasteurized), Jarlsberg Cheese (pasteurized)
- Texture: Civray Cheese (soft, artisan), Jarlsberg Cheese (Semihard)
- Rind: Civray Cheese (natural), Jarlsberg Cheese (Plastic-covered)
- Taste: Civray Cheese (acidic, sweet), Jarlsberg Cheese (Mild, sweet, nutty)
Side-by-Side Comparison
| Civray Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | France | Norway |
| Specific Origin | — | Jarlsberg, Vestfold, Norway |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft, artisan | Semihard |
| Rind | Natural | Plastic-covered |
| Aging | — | Three months to twelve months |
| Taste | Acidic, sweet | Mild, sweet, nutty |
Taste Comparison: Does Civray Cheese Taste Like Jarlsberg Cheese?
Civray Cheese reads as acidic, sweet, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Civray Cheese offers pleasant, contrasted with Jarlsberg Cheese's mild, buttery.
Can You Substitute Civray Cheese for Jarlsberg Cheese?
Civray Cheese can stand in for Jarlsberg Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semihard. Flavor-wise, Civray Cheese reads as acidic, sweet while Jarlsberg Cheese brings mild, sweet, nutty notes.
Which Is Better, Civray Cheese or Jarlsberg Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Civray Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Civray Cheese suits recipes that want acidic, sweet notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Civray Cheese the same as Jarlsberg Cheese?
No, they're distinct cheeses. Civray Cheese originates in France, while Jarlsberg Cheese comes from Norway. Civray Cheese is made from goat milk; Jarlsberg Cheese uses cow.
Is Civray Cheese similar to Jarlsberg Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Civray Cheese for Jarlsberg Cheese?
You can, but expect a shift in richness and milk character.
Does Civray Cheese taste like Jarlsberg Cheese?
Civray Cheese reads as acidic, sweet, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Civray Cheese leans pleasant, and Jarlsberg Cheese is closer to mild, buttery.
What is Civray Cheese made of?
Civray Cheese is made from goat milk (unpasteurized). 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, Civray Cheese or Jarlsberg Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Civray Cheese is soft, artisan, while Jarlsberg Cheese is semihard.