Jarlsberg Cheese vs Kashkaval Cheese

Q: Is Jarlsberg Cheese the same as Kashkaval Cheese?

No. Jarlsberg Cheese and Kashkaval Cheese are distinct cheeses from Norway and Bulgaria, Romania, Serbia and Turkey respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Jarlsberg Cheese for Kashkaval Cheese?

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

Q: Which should I choose, Jarlsberg Cheese or Kashkaval 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

Kashkaval Cheese

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

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 Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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

Origin: Jarlsberg Cheese (Norway), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
Milk type: Jarlsberg Cheese (cow's milk), Kashkaval Cheese (cow's or sheep's milk)
Milk treatment: Jarlsberg Cheese (pasteurized), Kashkaval Cheese (Varied)
Texture: Jarlsberg Cheese (Semihard), Kashkaval Cheese (Medium-hard to hard, elastic)
Rind: Jarlsberg Cheese (Plastic-covered), Kashkaval Cheese (Varied)
Aging: Jarlsberg Cheese (Three months to twelve months), Kashkaval Cheese (Minimum of two months)
Taste: Jarlsberg Cheese (Mild, sweet, nutty), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

	Jarlsberg Cheese	Kashkaval Cheese
Country of Origin	Norway	Bulgaria, Romania, Serbia And Turkey
Specific Origin	Jarlsberg, Vestfold, Norway	The Balkans, Turkey And The Levant
Milk Type	Cow's milk	Cow's or sheep's milk
Milk Treatment	Pasteurized	Varied
Texture	Semihard	Medium-hard to hard, elastic
Rind	Plastic-covered	Varied
Aging	Three months to twelve months	Minimum of two months
Taste	Mild, sweet, nutty	Piquant

Taste Comparison: Does Jarlsberg Cheese Taste Like Kashkaval Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Kashkaval Cheese brings piquant character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Kashkaval Cheese's varied. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Jarlsberg Cheese for Kashkaval Cheese?

Jarlsberg Cheese can stand in for Kashkaval 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 medium-hard to hard, elastic. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Kashkaval Cheese brings piquant notes.

Which Is Better, Jarlsberg Cheese or Kashkaval 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 medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Kashkaval Cheese fits dishes calling for piquant.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Jarlsberg Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Jarlsberg Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Kashkaval Cheese minimum of two months.

Is Jarlsberg Cheese similar to Kashkaval Cheese?

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

Can I substitute Jarlsberg Cheese for Kashkaval Cheese?

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

Does Jarlsberg Cheese taste like Kashkaval Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Kashkaval Cheese is piquant. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Kashkaval Cheese is closer to varied.

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 Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

Which should I choose, Jarlsberg Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Kashkaval Cheese is medium-hard to hard, elastic.