Jarlsberg Cheese vs Pecorino Crotonese Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.
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 Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Jarlsberg Cheese and Pecorino Crotonese Cheese?
- Milk type: Jarlsberg Cheese (cow's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Milk treatment: Jarlsberg Cheese (pasteurized), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
- Texture: Jarlsberg Cheese (Semihard), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Jarlsberg Cheese (Plastic-covered), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Aging: Jarlsberg Cheese (Three months to twelve months), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Jarlsberg Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | Norway | — |
| Specific Origin | Jarlsberg, Vestfold, Norway | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Cow's milk | Whole sheep's milk |
| Milk Treatment | Pasteurized | Raw, thermised, or pasteurised |
| Texture | Semihard | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Plastic-covered | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | Three months to twelve months | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Mild, sweet, nutty | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Jarlsberg Cheese Taste Like Pecorino Crotonese Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Jarlsberg Cheese for Pecorino Crotonese Cheese?
Jarlsberg Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Jarlsberg Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Jarlsberg Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Jarlsberg Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Jarlsberg Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Jarlsberg Cheese taste like Pecorino Crotonese Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
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 Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Jarlsberg Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.