Jarlsberg Cheese vs Rocamadour Cheese

Q: Is Jarlsberg Cheese the same as Rocamadour Cheese?

No. Jarlsberg Cheese and Rocamadour 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 Rocamadour Cheese?

In most recipes you can swap Jarlsberg Cheese for Rocamadour Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Jarlsberg Cheese or Rocamadour 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

Rocamadour Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?

Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.

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

Origin: Jarlsberg Cheese (Norway), Rocamadour Cheese (France)
Milk type: Jarlsberg Cheese (cow's milk), Rocamadour Cheese (goat's milk)
Milk treatment: Jarlsberg Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
Texture: Jarlsberg Cheese (Semihard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
Rind: Jarlsberg Cheese (Plastic-covered), Rocamadour Cheese (White, soft (early); (matured))
Aging: Jarlsberg Cheese (Three months to twelve months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
Taste: Jarlsberg Cheese (Mild, sweet, nutty), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

	Jarlsberg Cheese	Rocamadour Cheese
Country of Origin	Norway	France
Specific Origin	No Specific Location	Communes Of The Causses Du Quercy
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Semihard	Soft and creamy; becomes drier (matured)
Rind	Plastic-covered	White, soft (early); (matured)
Aging	Three months to twelve months	Between 6 and 10 days; longer for drier, stronger flavor
Taste	Mild, sweet, nutty	Mild; becomes stronger

Taste Comparison: Does Jarlsberg Cheese Taste Like Rocamadour Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Rocamadour Cheese brings mild; becomes stronger character. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Jarlsberg Cheese for Rocamadour Cheese?

Jarlsberg Cheese can stand in for Rocamadour 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 and creamy; becomes drier (matured). Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Jarlsberg Cheese or Rocamadour 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 and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Jarlsberg Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Rocamadour Cheese comes from France. Jarlsberg Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Jarlsberg Cheese similar to Rocamadour Cheese?

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

Can I substitute Jarlsberg Cheese for Rocamadour Cheese?

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

Does Jarlsberg Cheese taste like Rocamadour Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Rocamadour Cheese is mild; becomes stronger.

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 Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Jarlsberg Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Rocamadour Cheese is soft and creamy; becomes drier (matured).