Jarlsberg Cheese vs Pecorino delle Balze Volterrane Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes 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 delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What's the Difference Between Jarlsberg Cheese and Pecorino delle Balze Volterrane Cheese?
- Milk type: Jarlsberg Cheese (cow's milk), Pecorino delle Balze Volterrane Cheese (Sheep's milk)
- Milk treatment: Jarlsberg Cheese (pasteurized), Pecorino delle Balze Volterrane Cheese (Raw)
- Texture: Jarlsberg Cheese (Semihard), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Rind: Jarlsberg Cheese (Plastic-covered), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
- Aging: Jarlsberg Cheese (Three months to twelve months), Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months))
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Jarlsberg Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | Norway | — |
| Specific Origin | Jarlsberg, Vestfold, Norway | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semihard | Compact structure with negligible friability, possibly with some holes |
| Rind | Plastic-covered | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | Three months to twelve months | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Mild, sweet, nutty | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Jarlsberg Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Pecorino delle Balze Volterrane Cheese's persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Can You Substitute Jarlsberg Cheese for Pecorino delle Balze Volterrane Cheese?
Jarlsberg Cheese can stand in for Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Jarlsberg Cheese or Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Jarlsberg Cheese is made from cow milk; Pecorino delle Balze Volterrane Cheese uses sheep. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Pecorino delle Balze Volterrane Cheese fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Is Jarlsberg Cheese similar to Pecorino delle Balze Volterrane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Jarlsberg Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in richness and milk character.
Does Jarlsberg Cheese taste like Pecorino delle Balze Volterrane Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Pecorino delle Balze Volterrane Cheese is closer to persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
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 delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Which should I choose, Jarlsberg Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.