Imokilly Regato Cheese vs Jarlsberg Cheese
Imokilly Regato Cheese is a cow-milk cheese, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.
What Is Imokilly Regato Cheese?
Imokilly Regato is a hard cheese made from pasteurised cow's milk in Mogeely, County Cork, Ireland. First produced in 1980 and PDO protected since 1999, it is known for a dry firm texture and a nutty, creamy taste with a piquant finish.
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 Imokilly Regato Cheese and Jarlsberg Cheese?
- Milk treatment: Imokilly Regato Cheese (Standardized and cooled to 32-34°C), Jarlsberg Cheese (pasteurized)
- Aging: Imokilly Regato Cheese (9-12 months), Jarlsberg Cheese (Three months to twelve months)
- Taste: Imokilly Regato Cheese (Unique taste), Jarlsberg Cheese (Mild, sweet, nutty)
Side-by-Side Comparison
| Imokilly Regato Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | — | Norway |
| Specific Origin | South-East Cork, Specifically The Barony Of Imokilly, Mogeely | Jarlsberg, Vestfold, Norway |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Standardized and cooled to 32-34°C | Pasteurized |
| Texture | — | Semihard |
| Rind | — | Plastic-covered |
| Aging | 9-12 months | Three months to twelve months |
| Taste | Unique taste | Mild, sweet, nutty |
Taste Comparison: Does Imokilly Regato Cheese Taste Like Jarlsberg Cheese?
Imokilly Regato Cheese reads as unique taste, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Imokilly Regato Cheese offers unique aroma, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Imokilly Regato Cheese shows influenced by high levels of betacarotene and low melting fatty acids, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Imokilly Regato Cheese at 9-12 months develops a different profile than Jarlsberg Cheese at three months to twelve months.
Can You Substitute Imokilly Regato Cheese for Jarlsberg Cheese?
In most recipes, Imokilly Regato Cheese and Jarlsberg Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Imokilly Regato Cheese reads as unique taste while Jarlsberg Cheese brings mild, sweet, nutty notes.
Which Is Better, Imokilly Regato Cheese or Jarlsberg Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Imokilly Regato Cheese suits recipes that want unique taste notes, while Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Imokilly Regato Cheese the same as Jarlsberg Cheese?
No, they're distinct cheeses. Aging also differs: Imokilly Regato Cheese is typically aged 9-12 months, Jarlsberg Cheese three months to twelve months.
Is Imokilly Regato Cheese similar to Jarlsberg Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Imokilly Regato Cheese for Jarlsberg Cheese?
You can, but expect a shift in flavor and finish.
Does Imokilly Regato Cheese taste like Jarlsberg Cheese?
Imokilly Regato Cheese reads as unique taste, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Imokilly Regato Cheese leans unique aroma, and Jarlsberg Cheese is closer to mild, buttery.
What is Imokilly Regato Cheese made of?
Imokilly Regato Cheese is made from cow milk (standardized and cooled to 32-34°c), using individualized rennet, blended daily on the premises rennet. It's typically aged 9-12 months.
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, Imokilly Regato Cheese or Jarlsberg Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.