Jarlsberg Cheese vs Provolone Valpadana Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Provolone Valpadana Cheese is compact, may have slight and rare holes and made from cow milk, originating in Italy.
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 Provolone Valpadana Cheese?
Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.
What's the Difference Between Jarlsberg Cheese and Provolone Valpadana Cheese?
- Origin: Jarlsberg Cheese (Norway), Provolone Valpadana Cheese (Italy)
- Milk treatment: Jarlsberg Cheese (pasteurized), Provolone Valpadana Cheese (Pasteurized or thermized)
- Texture: Jarlsberg Cheese (Semihard), Provolone Valpadana Cheese (Compact, may have slight and rare holes)
- Rind: Jarlsberg Cheese (Plastic-covered), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
- Aging: Jarlsberg Cheese (Three months to twelve months), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)
Side-by-Side Comparison
| Jarlsberg Cheese | Provolone Valpadana Cheese | |
|---|---|---|
| Country of Origin | Norway | Italy |
| Specific Origin | Jarlsberg, Vestfold, Norway | Lombardy, Veneto, Emilia-Romagna, Province Of Trento |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized or thermized |
| Texture | Semihard | Compact, may have slight and rare holes |
| Rind | Plastic-covered | Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use) |
| Aging | Three months to twelve months | Two to three months for Dolce, minimum of three months to more than a year for Piccante |
| Taste | Mild, sweet, nutty | Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses |
Taste Comparison: Does Jarlsberg Cheese Taste Like Provolone Valpadana Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Provolone Valpadana Cheese's rich. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.
Can You Substitute Jarlsberg Cheese for Provolone Valpadana Cheese?
In most recipes, Jarlsberg Cheese and Provolone Valpadana 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 compact, may have slight and rare holes. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.
Which Is Better, Jarlsberg Cheese or Provolone Valpadana 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, may have slight and rare holes profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Provolone Valpadana Cheese?
No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Provolone Valpadana Cheese comes from Italy. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.
Is Jarlsberg Cheese similar to Provolone Valpadana Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Jarlsberg Cheese for Provolone Valpadana Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Jarlsberg Cheese taste like Provolone Valpadana Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Provolone Valpadana Cheese is closer to rich.
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 Provolone Valpadana Cheese made of?
Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.
Which should I choose, Jarlsberg Cheese or Provolone Valpadana Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Provolone Valpadana Cheese is compact, may have slight and rare holes.