Jarlsberg Cheese vs Pont-l'Évêque Cheese

Q: Is Jarlsberg Cheese the same as Pont-l'Évêque Cheese?

No. Jarlsberg Cheese and Pont-l'Évêque Cheese are distinct cheeses from Norway and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Jarlsberg Cheese for Pont-l'Évêque Cheese?

In most recipes you can swap Jarlsberg Cheese for Pont-l'Évêque Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Jarlsberg Cheese or Pont-l'Évêque Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Jarlsberg Cheese

Pont-l'Évêque Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Pont-l'Évêque Cheese is soft to semi-hard 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 Pont-l'Évêque Cheese?

Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.

What's the Difference Between Jarlsberg Cheese and Pont-l'Évêque Cheese?

Origin: Jarlsberg Cheese (Norway), Pont-l'Évêque Cheese (France)
Milk treatment: Jarlsberg Cheese (pasteurized), Pont-l'Évêque Cheese (Raw or Thermal Treatments)
Texture: Jarlsberg Cheese (Semihard), Pont-l'Évêque Cheese (Soft to Semi-hard)
Rind: Jarlsberg Cheese (Plastic-covered), Pont-l'Évêque Cheese (Mix of white and reddish-orange)
Aging: Jarlsberg Cheese (Three months to twelve months), Pont-l'Évêque Cheese (18+ days)
Taste: Jarlsberg Cheese (Mild, sweet, nutty), Pont-l'Évêque Cheese (Mild: herbaceous, milky, and creamy)

Side-by-Side Comparison

	Jarlsberg Cheese	Pont-l'Évêque Cheese
Country of Origin	Norway	France
Specific Origin	Jarlsberg, Vestfold, Norway	Normandy, Manche, Calvados, Orne, Western Eure
Milk Type	Cow's milk	Cow's Milk
Milk Treatment	Pasteurized	Raw or Thermal Treatments
Texture	Semihard	Soft to Semi-hard
Rind	Plastic-covered	Mix of white and reddish-orange
Aging	Three months to twelve months	18+ days
Taste	Mild, sweet, nutty	Mild: herbaceous, milky, and creamy

Taste Comparison: Does Jarlsberg Cheese Taste Like Pont-l'Évêque Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Pont-l'Évêque Cheese brings mild: herbaceous, milky, and creamy character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Pont-l'Évêque Cheese's barnyardy, fungal, and perhaps a little smoky. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Pont-l'Évêque Cheese leans toward sweet and acid, fresh and pleasant taste. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Pont-l'Évêque Cheese at 18+ days.

Can You Substitute Jarlsberg Cheese for Pont-l'Évêque Cheese?

In most recipes, Jarlsberg Cheese and Pont-l'Évêque 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 to semi-hard. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Pont-l'Évêque Cheese brings mild: herbaceous, milky, and creamy notes.

Which Is Better, Jarlsberg Cheese or Pont-l'Évêque 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 to semi-hard profile, Pont-l'Évêque Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Pont-l'Évêque Cheese fits dishes calling for mild: herbaceous, milky, and creamy.

Which is your favorite?

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Frequently Asked Questions

Is Jarlsberg Cheese the same as Pont-l'Évêque Cheese?

No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Pont-l'Évêque Cheese comes from France. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Pont-l'Évêque Cheese 18+ days.

Is Jarlsberg Cheese similar to Pont-l'Évêque Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Jarlsberg Cheese for Pont-l'Évêque Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Jarlsberg Cheese taste like Pont-l'Évêque Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Pont-l'Évêque Cheese is mild: herbaceous, milky, and creamy. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Pont-l'Évêque Cheese is closer to barnyardy, fungal, and perhaps a little smoky.

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 Pont-l'Évêque Cheese made of?

Pont-l'Évêque Cheese is made from cow milk (raw or thermal treatments), using lamb or kid rennet. It's typically aged 18+ days. It originates in France.

Which should I choose, Jarlsberg Cheese or Pont-l'Évêque Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Pont-l'Évêque Cheese is soft to semi-hard.