Fourme d'Ambert Cheese vs Jarlsberg Cheese

Q: Is Fourme d'Ambert Cheese the same as Jarlsberg Cheese?

No. Fourme d'Ambert Cheese and Jarlsberg Cheese are distinct cheeses from France and Norway respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Fourme d'Ambert Cheese for Jarlsberg Cheese?

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

Q: Which should I choose, Fourme d'Ambert 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.

Fourme d'Ambert Cheese

Jarlsberg Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Fourme d'Ambert Cheese?

Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to Roman times and is inoculated with Penicillium roqueforti.

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 Fourme d'Ambert Cheese and Jarlsberg Cheese?

Origin: Fourme d'Ambert Cheese (France), Jarlsberg Cheese (Norway)
Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Jarlsberg Cheese (pasteurized)
Texture: Fourme d'Ambert Cheese (semi-hard), Jarlsberg Cheese (Semihard)
Rind: Fourme d'Ambert Cheese (Light gray-blue), Jarlsberg Cheese (Plastic-covered)
Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Jarlsberg Cheese (Three months to twelve months)
Taste: Fourme d'Ambert Cheese (Mild blue cheese), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Fourme d'Ambert Cheese	Jarlsberg Cheese
Country of Origin	France	Norway
Specific Origin	Auvergne Region	Jarlsberg, Vestfold, Norway
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Mostly pasteurized, some raw	Pasteurized
Texture	Semi-hard	Semihard
Rind	Light gray-blue	Plastic-covered
Aging	Minimum 28 days from the date of renneting	Three months to twelve months
Taste	Mild blue cheese	Mild, sweet, nutty

Taste Comparison: Does Fourme d'Ambert Cheese Taste Like Jarlsberg Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Fourme d'Ambert Cheese offers underwood, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Fourme d'Ambert Cheese for Jarlsberg Cheese?

In most recipes, Fourme d'Ambert Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for semihard. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Fourme d'Ambert Cheese or Jarlsberg Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Fourme d'Ambert Cheese. For a semihard profile, Jarlsberg Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Fourme d'Ambert Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Fourme d'Ambert Cheese originates in France, while Jarlsberg Cheese comes from Norway. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Jarlsberg Cheese three months to twelve months.

Is Fourme d'Ambert Cheese similar to Jarlsberg Cheese?

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

Can I substitute Fourme d'Ambert Cheese for Jarlsberg Cheese?

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

Does Fourme d'Ambert Cheese taste like Jarlsberg Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Fourme d'Ambert Cheese leans underwood, and Jarlsberg Cheese is closer to mild, buttery.

What is Fourme d'Ambert Cheese made of?

Fourme d'Ambert Cheese is made from cow milk (mostly pasteurized, some raw). It's typically aged minimum 28 days from the date of renneting. 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, Fourme d'Ambert Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is semi-hard, while Jarlsberg Cheese is semihard.