Jarlsberg Cheese vs Tome fraîche de l’Aubrac Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes 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 Tome fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Jarlsberg Cheese and Tome fraîche de l’Aubrac Cheese?
- Milk treatment: Jarlsberg Cheese (pasteurized), Tome fraîche de l’Aubrac Cheese (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal)
- Texture: Jarlsberg Cheese (Semihard), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
- Aging: Jarlsberg Cheese (Three months to twelve months), Tome fraîche de l’Aubrac Cheese (Unripened)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery)
Side-by-Side Comparison
| Jarlsberg Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | Norway | — |
| Specific Origin | Jarlsberg, Vestfold, Norway | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Semihard | Supple but firm, with occasional small holes |
| Rind | Plastic-covered | — |
| Aging | Three months to twelve months | Unripened |
| Taste | Mild, sweet, nutty | Milky, fresh, and buttery |
Taste Comparison: Does Jarlsberg Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Tome fraîche de l’Aubrac Cheese's milky, fresh, and buttery. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Tome fraîche de l’Aubrac Cheese leans toward slightly acidic, with good intensity. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Tome fraîche de l’Aubrac Cheese at unripened.
Can You Substitute Jarlsberg Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Jarlsberg Cheese and Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery notes.
Which Is Better, Jarlsberg Cheese or Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Tome fraîche de l’Aubrac Cheese fits dishes calling for milky, fresh, and buttery.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Tome fraîche de l’Aubrac Cheese unripened.
Is Jarlsberg Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Jarlsberg Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Jarlsberg Cheese taste like Tome fraîche de l’Aubrac Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Tome fraîche de l’Aubrac Cheese is milky, fresh, and buttery. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Tome fraîche de l’Aubrac Cheese is closer to milky, fresh, and buttery.
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 Tome fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Jarlsberg Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.