Finding a stand-in for Jarlsberg cheese (a Norwegian semi-soft cow's-milk cheese with a mild, nutty flavor) isn't a walk in the park.
Our sandwiches have never been the same, trust us.
We got the lowdown on the best alternatives. Did you know?
Norway's cheese has a history as rich as its taste. And those holes?
Not just for show. They're a sign of quality, aging to perfection.
For those who've yet to savor Jarlsberg, think of a cheese that could easily be the life of your party platter. Swing by this guide for a quick 101 on what makes it tick.
7 Easy Substitutes for Jarlsberg Cheese
In a rush? We won't keep you.
Here's our top list of cheeses that are similar to Jarlsberg:
| Cheese | Taste | Texture | Suitable Dishes |
| Gruyère Cheese | Nutty, Salty | Semi-hard | Melting, Cheese Platters, Quiches, Fondues |
| Emmental Cheese | Mild, Nutty | Semi-soft | Sandwiches, Cheese Fondues, Pasta Dishes |
| Cheddar Cheese | Sharp, Tangy | Varies | Pizza, Sandwiches, Savory Bread Pudding |
| Gouda Cheese | Sweet, Nutty | Semi-hard | Melted Cheese Recipes, Sandwiches, Cheese Fondue |
| Edam Cheese | Mild, Creamy | Semi-hard | Snacking, Cheese Platters, Sandwiches |
| Muenster Cheese | Mild, Tangy | Semi-soft | Melting, Sandwiches, Cheese Platters |
| Provolone Cheese | Sweet, Sharp | Semi-hard | Sandwiches, Cheese Fondue, Melting |
1 - Gruyère Cheese
Gruyère cheese is a useful with its deep, nutty flavor (a Swiss hard cow's-milk cheese aged for at least five months). The first time we tried it, we were blown away by its richness.
It's boldly mild yet unmistakably delicious, like a quiet friend who always delivers the best one-liners. Its texture is smooth and perfect for melting, making it the star of a grilled cheese sandwich.
It melts beautifully, making it perfect for recipes that need a good cheese pull. Gruyère's melting quality is top-notch, bringing dishes to life.
When needed, we swap it with Jarlsberg. Ever made a mac 'n cheese that left everyone speechless?
That's the magic of Gruyère.
Check out Eden cheese alternatives for home cooks for gourmet cheese cooking.
It'll improve your dishes to restaurant quality, guaranteed.
2 - Emmental Cheese
We agreed; tasting Emmental is an adventure at home. Its flavor: slightly sweet with a tang, irresistible.
The texture? Full of holes, larger than any secret diary's lock, smooth yet firm (a signature of Swiss Emmental formed by Propionibacterium-produced CO2).
T6You'll crave more, like we do.
In sandwiches, it melts in a way that makes you forget your name. We swap it with Jarlsberg in recipes, like that famous mac 'n cheese.
Everyone wanted seconds.
This link has everything for getting creative with Emmental: White American swaps for cooking.
3 - Cheddar Cheese
We all agree here; cheddar improves everything. Its taste?
Sharp, yet slightly creamy (a profile typical of aged English cow's-milk cheddar). It's irresistible.
Cheddar transforms dishes, either blending in or standing out, based on its age. Its texture ranges from soft to firm with aging.
We added it to our mac 'n cheese, resulting in a creamy delight that had everyone wanting the recipe. Looking to mix up your cheese routine?
Cheddar is perfect, easily replacing Jarlsberg.
For a cheddar twist in your dishes, Fontina substitutes for melty dishes will help you excel.
4 - Gouda Cheese
Gouda is a favorite for its warm, slightly sweet flavor and creamy texture (a Dutch cow's-milk cheese traditionally from the town of Gouda). It melts perfectly, improving other ingredients in your dish, especially in grilled cheese.
Swapping Gouda with Jarlsberg in a 1:1 ratio works great. Gouda's meltiness pulls the dish together, making it unforgettable.
One taste, and you're convinced.
For those looking into Gouda alternatives, check out cottage cheese swaps for melting in your cooking.
5 - Edam Cheese
Edam cheese keeps things mellow in flavor, a bit nutty and slightly salty. We find it super forgiving for folks new to cheese adventures.
Its texture, semi-hard but melts in your mouth easy (a firm yet pliable paste typical of Dutch Edam made from cow's milk).
We often swap Edam for Jarlsberg, aiming for a one-to-one ratio in dishes. It works wonders, especially in our go-to melted cheese recipes.
The results never fail to impress us or our friends.
For ingenious ways to use Edam or its stand-ins, peek at butter alternatives for mac and cheese in cheese-focused cooking.
6 - Muenster Cheese
Muenster cheese is all about smooth, gooey goodness with a mild, buttery taste (an American washed-rind cow's-milk cheese influenced by French Munster). Perfect for melting on anything you're cooking.
Swap it in for Jarlsberg in a simple 1:1 ratio. T4You can't mess up, perfect for cheese beginners.
We made a grilled cheese and it melted perfectly.
Muenster adds a creamy texture to recipes that's irresistible. It's our go-to cheese and never disappoints.
Want to spice up your cheese game? Try Muenster in your dishes.
Check out our guide for a new twist in your cooking with alternatives to Muenster cheese here.
7 - Provolone Cheese
Provolone brings its own flair with a slight kick in its taste, not shy to stand out in a crowd (an Italian semi-hard cow's-milk cheese, with sharper varieties aged for months). Its feel?
Smooth, yet firm enough to hold its ground in any dish.
We swap it with Jarlsberg, going one for one. It melts just right, hugging every ingredient in the mix.
We remember tossing it into a sandwich. It melted into this creamy layer that really tied everything together.
Swing by our deep-dive into swapping secrets at provolone melting moments in meals.
Frequently Asked Questions
Gruyère cheese is the closest substitute, offering a similar creamy texture and nutty flavor.
Yes, Emmental cheese has a mild, nutty taste and a similar texture, making it an excellent alternative to Jarlsberg.
Cheddar is sharper and more tangy than Jarlsberg, but it can still work as a substitute, especially in melted dishes.
Yes, Gouda has a similar creamy consistency and mild flavor, making it a great replacement in most recipes.
Edam cheese is a great option for sandwiches, providing a mild, slightly nutty flavor and smooth texture.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
