Fourme de Montbrison Cheese vs Jarlsberg Cheese

Q: Is Fourme de Montbrison Cheese the same as Jarlsberg Cheese?

No. Fourme de Montbrison 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 de Montbrison Cheese for Jarlsberg Cheese?

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

Q: Which should I choose, Fourme de Montbrison 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 de Montbrison Cheese

Jarlsberg Cheese

Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

What Is Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

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 de Montbrison Cheese and Jarlsberg Cheese?

Origin: Fourme de Montbrison Cheese (France), Jarlsberg Cheese (Norway)
Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Jarlsberg Cheese (pasteurized)
Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Jarlsberg Cheese (Semihard)
Rind: Fourme de Montbrison Cheese (Fine orangey rind), Jarlsberg Cheese (Plastic-covered)
Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Jarlsberg Cheese (Three months to twelve months)
Taste: Fourme de Montbrison Cheese (Mild, refined), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Fourme de Montbrison Cheese	Jarlsberg Cheese
Country of Origin	France	Norway
Specific Origin	Thirty-Three Communes In The Monts Du Forez	Jarlsberg, Vestfold, Norway
Milk Type	Cow’s milk	Cow's milk
Milk Treatment	Raw or Pasteurized	Pasteurized
Texture	Dry, slightly rough	Semihard
Rind	Fine orangey rind	Plastic-covered
Aging	Minimum 28 days after renneting, longer for full maturation	Three months to twelve months
Taste	Mild, refined	Mild, sweet, nutty

Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Jarlsberg Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Fourme de Montbrison Cheese offers mountainous terrain, heather, gentian, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Fourme de Montbrison Cheese shows dry texture, discreetly blue-veined, marbled aspect, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Fourme de Montbrison Cheese for Jarlsberg Cheese?

In most recipes, Fourme de Montbrison Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for semihard. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Fourme de Montbrison Cheese or Jarlsberg Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Fourme de Montbrison Cheese the same as Jarlsberg Cheese?

No, they're distinct cheeses. Fourme de Montbrison Cheese originates in France, while Jarlsberg Cheese comes from Norway. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Jarlsberg Cheese three months to twelve months.

Is Fourme de Montbrison Cheese similar to Jarlsberg Cheese?

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

Can I substitute Fourme de Montbrison Cheese for Jarlsberg Cheese?

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

Does Fourme de Montbrison Cheese taste like Jarlsberg Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Fourme de Montbrison Cheese leans mountainous terrain, heather, gentian, and Jarlsberg Cheese is closer to mild, buttery.

What is Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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 de Montbrison Cheese or Jarlsberg Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Jarlsberg Cheese is semihard.