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Goat Cheese Log vs Jarlsberg Cheese
Goat Cheese Log
Jarlsberg Cheese
In this article, we’ll explore the answers to the most common questions about Goat Cheese Log and Jarlsberg Cheese, including:
- "What is the difference between Goat Cheese Log and Jarlsberg Cheese?"
- "Is Goat Cheese Log and Jarlsberg Cheese the same?"
- "How does Goat Cheese Log compare to Jarlsberg Cheese cheese?"
- "How does the taste of Goat Cheese Log compare to Jarlsberg Cheese?"
- "Is Goat Cheese Log or Jarlsberg Cheese better?"
Goat Cheese Log Overview
A goat cheese log is a smooth, creamy cheese made from goat's milk, shaped into a cylindrical form. It has a tangy, slightly tart flavor with a velvety texture that softens as it warms. Often served fresh, it pairs well with honey, herbs, or fruit for a versatile appetizer or topping.
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
Ranking
Goat Cheese Log is ranked #7 out of 377 types.
Jarlsberg is ranked #58 out of 377 types.
Country of Origin
Goat Cheese Log comes from . Jarlsberg Cheese originated from Norway.
Milk Type and Treatment
Goat Cheese Log is made with goat milk. Jarlsberg Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Jarlsberg Cheese has a fat content of regular: 27% (45% fdm), lite: 16% (30% fdm). Jarlsberg's texture can be described as "semihard".
Flavor and Aroma
Jarlsberg Cheese has a mild, sweet, nutty flavor.
Appearance and Aging
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
Jarlsberg Cheese's rind is described as plastic-covered , with animal rennet.
Side-by-Side Comparison Table
| Goat Cheese Log | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | Norway | |
| Specific Origin | No specific location | |
| Milk Type | Goat | Pasteurized cow's milk |
| Milk Treatment | Pasteurized | |
| Fat Content | Regular: 27% (45% FDM), Lite: 16% (30% FDM) | |
| Rind | Plastic-covered | |
| Texture | Semihard | |
| Flavor | Mild, sweet, nutty | |
| Forms | Wheels, blocks, loaves, slices, mini wheels | |
| Age | Three months to twelve months | |
| Rennet Type | Animal |
