Jarlsberg Cheese vs Rabacal Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.
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 Rabacal Cheese?
Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.
What's the Difference Between Jarlsberg Cheese and Rabacal Cheese?
- Origin: Jarlsberg Cheese (Norway), Rabacal Cheese (Portugal)
- Milk type: Jarlsberg Cheese (cow's milk), Rabacal Cheese (goat's and sheep's milk)
- Texture: Jarlsberg Cheese (Semihard), Rabacal Cheese (semi-hard, artisan)
- Rind: Jarlsberg Cheese (Plastic-covered), Rabacal Cheese (smooth, dry to slightly oily)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Rabacal Cheese (smooth)
Side-by-Side Comparison
| Jarlsberg Cheese | Rabacal Cheese | |
|---|---|---|
| Country of Origin | Norway | Portugal |
| Specific Origin | Jarlsberg, Vestfold, Norway | Rabaçal, Coimbra District, Portugal |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semihard | Semi-hard, artisan |
| Rind | Plastic-covered | Smooth, dry to slightly oily |
| Aging | Three months to twelve months | — |
| Taste | Mild, sweet, nutty | Smooth |
Taste Comparison: Does Jarlsberg Cheese Taste Like Rabacal Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Rabacal Cheese brings smooth character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.
Can You Substitute Jarlsberg Cheese for Rabacal Cheese?
Jarlsberg Cheese can stand in for Rabacal 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 semi-hard, artisan. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Rabacal Cheese brings smooth notes.
Which Is Better, Jarlsberg Cheese or Rabacal 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 semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Rabacal Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Jarlsberg Cheese the same as Rabacal Cheese?
No, they're distinct cheeses. Jarlsberg Cheese originates in Norway, while Rabacal Cheese comes from Portugal. Jarlsberg Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.
Is Jarlsberg Cheese similar to Rabacal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Jarlsberg Cheese for Rabacal Cheese?
You can, but expect a shift in richness and milk character.
Does Jarlsberg Cheese taste like Rabacal Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Rabacal Cheese is smooth. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Rabacal Cheese is closer to herbal, from the local pasture herbs.
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 Rabacal Cheese made of?
Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.
Which should I choose, Jarlsberg Cheese or Rabacal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Rabacal Cheese is semi-hard, artisan.