Jarlsberg Cheese vs Maroilles Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Maroilles Cheese is semisoft and made from cow 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 Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

What's the Difference Between Jarlsberg Cheese and Maroilles Cheese?

• Origin: Jarlsberg Cheese (Norway), Maroilles Cheese (France)
• Milk treatment: Jarlsberg Cheese (pasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Jarlsberg Cheese (Semihard), Maroilles Cheese (Semisoft)
• Rind: Jarlsberg Cheese (Plastic-covered), Maroilles Cheese (Reddish-orange color)
• Aging: Jarlsberg Cheese (Three months to twelve months), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Jarlsberg Cheese (Mild, sweet, nutty), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Jarlsberg Cheese Taste Like Maroilles Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Maroilles Cheese leans toward pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Jarlsberg Cheese for Maroilles Cheese?

In most recipes, Jarlsberg Cheese and Maroilles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semihard bite and body where the recipe calls for semisoft. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Jarlsberg Cheese or Maroilles 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 semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Jarlsberg Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Maroilles Cheese comes from France. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Maroilles Cheese 5 weeks for 25-oz size.

Is Jarlsberg Cheese similar to Maroilles Cheese?

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

Can I substitute Jarlsberg Cheese for Maroilles Cheese?

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

Does Jarlsberg Cheese taste like Maroilles Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

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 Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

Which should I choose, Jarlsberg Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Maroilles Cheese is semisoft.