Jarlsberg Cheese vs Olivet au Foin Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Olivet au Foin Cheese is soft, artisan, soft-ripened 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 Olivet au Foin Cheese?
Olivet au Foin is a soft, artisan cheese from the Loire region in France, made from cow's milk which can be either pasteurized or unpasteurized. It has a fat content of 45% and features a soft-ripened texture. The cheese presents a mild, salty flavor with a hint of herbs, making it an interesting choice for those who enjoy subtle tastes. Its pale yellow interior is complemented by a mold-ripened rind. The aroma is a mix of floral, fresh, and herbal notes, offering an appealing sensory experience. Olivet au Foin is often enjoyed as part of a cheese board or served with fresh bread.
What's the Difference Between Jarlsberg Cheese and Olivet au Foin Cheese?
- Origin: Jarlsberg Cheese (Norway), Olivet au Foin Cheese (France)
- Milk treatment: Jarlsberg Cheese (pasteurized), Olivet au Foin Cheese (pasteurized or unpasteurized)
- Texture: Jarlsberg Cheese (Semihard), Olivet au Foin Cheese (soft, artisan, soft-ripened)
- Rind: Jarlsberg Cheese (Plastic-covered), Olivet au Foin Cheese (mold ripened)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Olivet au Foin Cheese (herbaceous, mild, salty)
Side-by-Side Comparison
| Jarlsberg Cheese | Olivet au Foin Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Jarlsberg, Vestfold, Norway | Loire |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Semihard | Soft, artisan, soft-ripened |
| Rind | Plastic-covered | Mold ripened |
| Aging | Three months to twelve months | — |
| Taste | Mild, sweet, nutty | Herbaceous, mild, salty |
Taste Comparison: Does Jarlsberg Cheese Taste Like Olivet au Foin Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Olivet au Foin Cheese brings herbaceous, mild, salty character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Olivet au Foin Cheese's floral, fresh, herbal.
Can You Substitute Jarlsberg Cheese for Olivet au Foin Cheese?
In most recipes, Jarlsberg Cheese and Olivet au Foin 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 soft, artisan, soft-ripened. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Olivet au Foin Cheese brings herbaceous, mild, salty notes.
Which Is Better, Jarlsberg Cheese or Olivet au Foin 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, artisan, soft-ripened profile, Olivet au Foin Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Olivet au Foin Cheese fits dishes calling for herbaceous, mild, salty.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Olivet au Foin Cheese?
No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Olivet au Foin Cheese comes from France.
Is Jarlsberg Cheese similar to Olivet au Foin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Jarlsberg Cheese for Olivet au Foin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Jarlsberg Cheese taste like Olivet au Foin Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Olivet au Foin Cheese is herbaceous, mild, salty. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Olivet au Foin Cheese is closer to floral, fresh, herbal.
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 Olivet au Foin Cheese made of?
Olivet au Foin Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.
Which should I choose, Jarlsberg Cheese or Olivet au Foin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Olivet au Foin Cheese is soft, artisan, soft-ripened.