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Jarlsberg Cheese vs Parmigiano Reggiano Cheese
Jarlsberg Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Jarlsberg Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Jarlsberg Cheese and Parmigiano Reggiano Cheese?"
- "Is Jarlsberg Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Jarlsberg Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Jarlsberg Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Jarlsberg Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Jarlsberg Cheese comes from Norway. Parmigiano Reggiano Cheese originated from Italy.
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. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Jarlsberg Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow 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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Jarlsberg Cheese has a mild, sweet, nutty taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Jarlsberg Cheese's appearance is available in wheels, blocks, loaves, slices, mini wheels and is aged three months to twelve months . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Jarlsberg Cheese's rind is described as plastic-covered and uses animal rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Jarlsberg is ranked #46 out of 996 types based on community views. Parmigiano Reggiano is ranked #95 out of 996 types based on community views.
Pairing Comparison
| Jarlsberg | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Jarlsberg and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Jarlsberg Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Norway | Italy |
| Specific Origin | No Specific Location | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Regular: 27% (45% FDM), Lite: 16% (30% FDM) | Minimum 32% |
| Rind | Plastic-covered | Hard |
| Texture | Semihard | Grainy, flaky |
| Taste | Mild, sweet, nutty | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | Not Specified | Straw or light straw |
| Forms | Wheels, blocks, loaves, slices, mini wheels | Cylindrical, slightly convex sides |
| Age | Three months to twelve months | 12 to 36 months |
| Rennet Type | Animal | Calf rennet |
Which One Should You Choose?
If you prefer a semihard cheese, go for Jarlsberg. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Jarlsberg has a mild, sweet, nutty taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
