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Feta Cheese vs Jarlsberg Cheese
Feta Cheese
Jarlsberg Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Jarlsberg Cheese, including:
- "What is the difference between Feta Cheese and Jarlsberg Cheese?"
- "Is Feta Cheese and Jarlsberg Cheese the same?"
- "How does Feta Cheese compare to Jarlsberg Cheese cheese?"
- "How does the taste of Feta Cheese compare to Jarlsberg Cheese?"
- "Is Feta Cheese or Jarlsberg Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. Jarlsberg Cheese originated from Norway.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Jarlsberg is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Jarlsberg Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". 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
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Jarlsberg Cheese has a mild, sweet, nutty taste.
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . 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
Feta Cheese's rind is described as none . Jarlsberg Cheese's rind is described as plastic-covered , with animal rennet.
Ranking
Feta is ranked #29 out of 996 types based on community views. Jarlsberg is ranked #48 out of 996 types based on community views.
Pairing Comparison
| Feta | Jarlsberg | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Jarlsberg pages.
Side-by-Side Comparison Table
| Feta Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | Greece | Norway |
| Specific Origin | Throughout Greece | No Specific Location |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized |
| Fat Content | Not Specified | Regular: 27% (45% FDM), Lite: 16% (30% FDM) |
| Moisture Content | High | Not Specified |
| Rind | None | Plastic-covered |
| Texture | Soft, white, aged in brine | Semihard |
| Taste | Sharp to mild | Mild, sweet, nutty |
| Aroma | Nutty, strong | Not Specified |
| Colors | White | Not Specified |
| Forms | Blocks submerged in brine, barrels | Wheels, blocks, loaves, slices, mini wheels |
| Age | 2 months to longer | Three months to twelve months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a semihard consistency, Jarlsberg might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Jarlsberg offers a mild, sweet, nutty profile, ideal for different meals.
