Jarlsberg Cheese vs Picodon Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat 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 Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Jarlsberg Cheese and Picodon Cheese?
- Milk type: Jarlsberg Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Jarlsberg Cheese (pasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Jarlsberg Cheese (Semihard), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Jarlsberg Cheese (Plastic-covered), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Jarlsberg Cheese (Three months to twelve months), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Jarlsberg Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Norway | — |
| Specific Origin | Jarlsberg, Vestfold, Norway | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw, non-standardized, unhomogenized |
| Texture | Semihard | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Plastic-covered | Fine, lightly covered with uniform or speckled moulds |
| Aging | Three months to twelve months | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild, sweet, nutty | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Jarlsberg Cheese Taste Like Picodon Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Jarlsberg Cheese for Picodon Cheese?
Jarlsberg Cheese can stand in for Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Jarlsberg Cheese or Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Jarlsberg Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Jarlsberg Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Jarlsberg Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Jarlsberg Cheese taste like Picodon Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
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 Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Jarlsberg Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.