Jarlsberg Cheese vs Lou Pevre Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Lou Pevre Cheese is soft, processed and made from goat milk, originating in France.
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 Is Lou Pevre Cheese?
Lou Pevre is a soft cheese made from unpasteurized goat's milk in the Provence region of France. It has a natural rind and a bright white color. The cheese is known for its acidic flavor, which is typical of goat's milk cheeses. Its aroma is distinctly goaty, adding to its characteristic profile. Lou Pevre's soft, processed texture makes it easily spreadable, ideal for pairing with bread or crackers. Enjoy it as part of a cheese board or in simple dishes that highlight its tangy taste.
What's the Difference Between Jarlsberg Cheese and Lou Pevre Cheese?
- Origin: Jarlsberg Cheese (Norway), Lou Pevre Cheese (France)
- Milk type: Jarlsberg Cheese (cow's milk), Lou Pevre Cheese (goat's milk)
- Milk treatment: Jarlsberg Cheese (pasteurized), Lou Pevre Cheese (unpasteurized)
- Texture: Jarlsberg Cheese (Semihard), Lou Pevre Cheese (soft, processed)
- Rind: Jarlsberg Cheese (Plastic-covered), Lou Pevre Cheese (natural)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Lou Pevre Cheese (acidic)
Side-by-Side Comparison
| Jarlsberg Cheese | Lou Pevre Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Jarlsberg, Vestfold, Norway | Provence |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semihard | Soft, processed |
| Rind | Plastic-covered | Natural |
| Aging | Three months to twelve months | — |
| Taste | Mild, sweet, nutty | Acidic |
Taste Comparison: Does Jarlsberg Cheese Taste Like Lou Pevre Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Lou Pevre Cheese brings acidic character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Lou Pevre Cheese's goaty.
Can You Substitute Jarlsberg Cheese for Lou Pevre Cheese?
Jarlsberg Cheese can stand in for Lou Pevre Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard bite and body where the recipe calls for soft, processed. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Lou Pevre Cheese brings acidic notes.
Which Is Better, Jarlsberg Cheese or Lou Pevre Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Jarlsberg Cheese. For a soft, processed profile, Lou Pevre Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Lou Pevre Cheese fits dishes calling for acidic.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Lou Pevre Cheese?
No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Lou Pevre Cheese comes from France. Jarlsberg Cheese is made from cow milk; Lou Pevre Cheese uses goat.
Is Jarlsberg Cheese similar to Lou Pevre Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Jarlsberg Cheese for Lou Pevre Cheese?
You can, but expect a shift in richness and milk character.
Does Jarlsberg Cheese taste like Lou Pevre Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Lou Pevre Cheese is acidic. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Lou Pevre Cheese is closer to goaty.
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.
What is Lou Pevre Cheese made of?
Lou Pevre Cheese is made from goat milk (unpasteurized). It originates in France.
Which should I choose, Jarlsberg Cheese or Lou Pevre Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Lou Pevre Cheese is soft, processed.