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 famous Norwegian cheese, known for its distinctive sweet and nutty taste. It is a semi-soft cheese with large, round holes. Jarlsberg is versatile and can be sliced, grilled, or melted. It is often used in sandwiches, as a burger topping, or simply enjoyed on its own.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

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. 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.