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Fontina Cheese vs Jarlsberg Cheese
Fontina Cheese
Jarlsberg Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Jarlsberg Cheese, including:
- "What is the difference between Fontina Cheese and Jarlsberg Cheese?"
- "Is Fontina Cheese and Jarlsberg Cheese the same?"
- "How does Fontina Cheese compare to Jarlsberg Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Jarlsberg Cheese?"
- "Is Fontina Cheese or Jarlsberg Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
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
Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Jarlsberg is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Jarlsberg Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". 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
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Jarlsberg Cheese has a mild, sweet, nutty taste.
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . 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
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Jarlsberg Cheese's rind is described as plastic-covered , with animal rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Jarlsberg is ranked #48 out of 996 types based on community views.
Pairing Comparison
| Fontina | Jarlsberg | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Jarlsberg pages.
Side-by-Side Comparison Table
| Fontina Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | Italy | Norway |
| Specific Origin | Not Specified | No Specific Location |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | Regular: 27% (45% FDM), Lite: 16% (30% FDM) |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Plastic-covered |
| Texture | Semi-Soft | Semihard |
| Taste | Mild, Buttery, Nutty | Mild, sweet, nutty |
| Aroma | Mild to Pungent (earthier in aged versions) | Not Specified |
| Colors | Pale Yellow to Golden | Not Specified |
| Forms | Wheel, Block, Sliced, Shredded | Wheels, blocks, loaves, slices, mini wheels |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Three months to twelve months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semihard consistency, Jarlsberg might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Jarlsberg offers a mild, sweet, nutty profile, ideal for different meals.
