Jarlsberg Cheese vs Robiola Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep 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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Origin: Jarlsberg Cheese (Norway), Robiola Cheese (Italy)
• Milk type: Jarlsberg Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Jarlsberg Cheese (Semihard), Robiola Cheese (soft-ripened, creamy)
• Rind: Jarlsberg Cheese (Plastic-covered), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Jarlsberg Cheese (Mild, sweet, nutty), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Jarlsberg Cheese Taste Like Robiola Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Robiola Cheese brings tangy, mildly sour character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Jarlsberg Cheese for Robiola Cheese?

Jarlsberg Cheese can stand in for Robiola 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 soft-ripened, creamy. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Jarlsberg Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Jarlsberg Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Robiola Cheese comes from Italy. Jarlsberg Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Jarlsberg Cheese similar to Robiola Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Jarlsberg Cheese for Robiola Cheese?

You can, but expect a shift in richness and milk character.

Does Jarlsberg Cheese taste like Robiola Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Robiola Cheese is closer to mild, no ammonia.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Jarlsberg Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Robiola Cheese is soft-ripened, creamy.