Jarlsberg Cheese vs Mahón-Menorca Cheese
Jarlsberg Cheese
Mahón-Menorca Cheese
In this article, we’ll explore the answers to the most common questions about Jarlsberg Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Jarlsberg Cheese and Mahón-Menorca Cheese?"
- "Is Jarlsberg Cheese and Mahón-Menorca Cheese the same?"
- "How does Jarlsberg Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Jarlsberg Cheese compare to Mahón-Menorca Cheese?"
- "Is Jarlsberg Cheese or Mahón-Menorca Cheese better?"
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.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Ranking
Jarlsberg is ranked #47 out of 377 types based on community views.
Mahón-Menorca is ranked #219 out of 377 types based on community views.
Country of Origin
Jarlsberg Cheese comes from Norway. Mahón-Menorca Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Jarlsberg is not a protected cheese. Mahón-Menorca Cheese has a PDO (1985).
Milk Type and Treatment
Jarlsberg Cheese is made with cow milk that is typically pasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
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". Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Jarlsberg Cheese has a mild, sweet, nutty flavor. Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Jarlsberg Cheese's appearance is available in wheels, blocks, loaves, slices, mini wheels and is aged three months to twelve months . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Jarlsberg Cheese's rind is described as plastic-covered and uses animal rennet. Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
Jarlsberg Cheese | Mahón-Menorca Cheese | |
---|---|---|
Country of Origin | Norway | Spain |
Specific Origin | No specific location | Menorca, Balearic Islands |
Certification | None | PDO (1985) |
Milk Type | Pasteurized cow's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
Milk Treatment | Pasteurized | Raw or any authorized preservation technology |
Fat Content | Regular: 27% (45% FDM), Lite: 16% (30% FDM) | |
Rind | Plastic-covered | Characteristic orangish |
Texture | Semihard | Firm |
Flavor | Mild, sweet, nutty | Salty and spicy |
Aroma | Lactic, buttery | |
Colors | Ivory-yellow to orangey or brownish gray | |
Forms | Wheels, blocks, loaves, slices, mini wheels | Parallelepiped shape |
Age | Three months to twelve months | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
Rennet Type | Animal | Vegetable (Cynara cardunculus) |