Jarlsberg Cheese vs Reblochon Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Jarlsberg Cheese and Reblochon Cheese?

• Origin: Jarlsberg Cheese (Norway), Reblochon Cheese (France)
• Milk treatment: Jarlsberg Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Jarlsberg Cheese (Semihard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Jarlsberg Cheese (Plastic-covered), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Jarlsberg Cheese (Three months to twelve months), Reblochon Cheese (3 to 4 months)
• Taste: Jarlsberg Cheese (Mild, sweet, nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Jarlsberg Cheese Taste Like Reblochon Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Jarlsberg Cheese for Reblochon Cheese?

In most recipes, Jarlsberg Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Jarlsberg Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Jarlsberg Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Reblochon Cheese comes from France. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Reblochon Cheese 3 to 4 months.

Is Jarlsberg Cheese similar to Reblochon Cheese?

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

Can I substitute Jarlsberg Cheese for Reblochon Cheese?

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

Does Jarlsberg Cheese taste like Reblochon Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Jarlsberg Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Reblochon Cheese is ivory-colored, creamy and supple.