Jarlsberg Cheese vs Silter Cheese

Q: Is Jarlsberg Cheese the same as Silter Cheese?

No. Jarlsberg Cheese and Silter Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Jarlsberg Cheese for Silter Cheese?

In most recipes you can swap Jarlsberg Cheese for Silter Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Jarlsberg Cheese or Silter 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

Silter Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes and made from cow milk.

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 Silter Cheese?

Silter is a hard Italian cheese from the mountains of Lombardy, around the province of Brescia, made with unpasteurized cow's milk. It is named after the Val Camonica room where wheels are stored and aged, and it has held EU PDO status since 2015.

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

Milk treatment: Jarlsberg Cheese (pasteurized), Silter Cheese (Raw, partially skimmed)
Texture: Jarlsberg Cheese (Semihard), Silter Cheese (Firm, crumbly, not very springy, with small to medium-sized eyes)
Rind: Jarlsberg Cheese (Plastic-covered), Silter Cheese (Hard, straw-yellow turning to brown)
Aging: Jarlsberg Cheese (Three months to twelve months), Silter Cheese (At least 100 days)
Taste: Jarlsberg Cheese (Mild, sweet, nutty), Silter Cheese (Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses)

Side-by-Side Comparison

	Jarlsberg Cheese	Silter Cheese
Country of Origin	Norway	—
Specific Origin	Jarlsberg, Vestfold, Norway	Valle Camonica And Sebino Bresciano Mountain Communities, Province Of Brescia
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw, partially skimmed
Texture	Semihard	Firm, crumbly, not very springy, with small to medium-sized eyes
Rind	Plastic-covered	Hard, straw-yellow turning to brown
Aging	Three months to twelve months	At least 100 days
Taste	Mild, sweet, nutty	Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses
Where to Buy	Shop on Amazon	Shop on Amazon

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Taste Comparison: Does Jarlsberg Cheese Taste Like Silter Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Silter Cheese's lingers in the nose and on the palate, typical of the production area. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Silter Cheese leans toward nuts, butter, milk of cattle at pasture, green or dried fodder, chestnut flour. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Silter Cheese at at least 100 days.

Can You Substitute Jarlsberg Cheese for Silter Cheese?

In most recipes, Jarlsberg Cheese and Silter 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 firm, crumbly, not very springy, with small to medium-sized eyes. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses notes.

Which Is Better, Jarlsberg Cheese or Silter 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 firm, crumbly, not very springy, with small to medium-sized eyes profile, Silter Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Silter Cheese fits dishes calling for mild, without bitterness; full-bodied and/or strong notes in very mature cheeses.

Which is your favorite?

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Frequently Asked Questions

Is Jarlsberg Cheese the same as Silter Cheese?

No, they're distinct cheeses. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Silter Cheese at least 100 days.

Is Jarlsberg Cheese similar to Silter Cheese?

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

Can I substitute Jarlsberg Cheese for Silter Cheese?

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

Does Jarlsberg Cheese taste like Silter Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Silter Cheese is mild, without bitterness; full-bodied and/or strong notes in very mature cheeses. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Silter Cheese is closer to lingers in the nose and on the palate, typical of the production area.

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 Silter Cheese made of?

Silter Cheese is made from cow milk (raw, partially skimmed). It's typically aged at least 100 days.

Which should I choose, Jarlsberg Cheese or Silter Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes.