Jarlsberg Cheese vs Saint Marcellin Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Saint Marcellin Cheese is soft, artisan 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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Jarlsberg Cheese and Saint Marcellin Cheese?
- Origin: Jarlsberg Cheese (Norway), Saint Marcellin Cheese (France)
- Texture: Jarlsberg Cheese (Semihard), Saint Marcellin Cheese (soft, artisan)
- Aging: Jarlsberg Cheese (Three months to twelve months), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Jarlsberg Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Jarlsberg, Vestfold, Norway | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semihard | Soft, artisan |
| Rind | Plastic-covered | — |
| Aging | Three months to twelve months | 2 to 3 weeks |
| Taste | Mild, sweet, nutty | Mild, tangy |
Taste Comparison: Does Jarlsberg Cheese Taste Like Saint Marcellin Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Jarlsberg Cheese for Saint Marcellin Cheese?
In most recipes, Jarlsberg Cheese and Saint Marcellin 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 soft, artisan. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Jarlsberg Cheese or Saint Marcellin 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, artisan profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Saint Marcellin Cheese comes from France. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Saint Marcellin Cheese 2 to 3 weeks.
Is Jarlsberg Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Jarlsberg Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Jarlsberg Cheese taste like Saint Marcellin Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Saint Marcellin Cheese is mild, tangy.
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 Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Jarlsberg Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Saint Marcellin Cheese is soft, artisan.