Cheeses that start with J are a smaller bunch than the C or B cheeses, but they are far more interesting than you might expect. From the nutty slices of Jarlsberg you might spot in a UK supermarket to dried Middle Eastern Jameed and squeaky Finnish Juustoleipä, this list covers the best-known J cheeses, plus a few regional specialities worth knowing.

If you are working through alphabet foods, planning a themed cheeseboard, or just trying to make your food shop a little more interesting, this guide gives you flavour notes, serving ideas, substitutes and money-saving tips.

Cheeses That Start With J

Here is a quick overview before we get into the details.

1. Jarlsberg

Jarlsberg is probably the easiest J cheese to find in UK supermarkets. It is a Norwegian cow’s milk cheese with large round holes and a smooth, pale yellow interior. It looks a little like Emmental, but the flavour is usually softer, sweeter and more buttery.

What does Jarlsberg taste like?

Jarlsberg is mild, nutty and slightly sweet, with enough character to be interesting without overpowering a sandwich. It is a brilliant everyday cheese if you like something more distinctive than mild Cheddar but not as strong as mature Gouda.

How to use Jarlsberg

• Layer it into ham or turkey sandwiches.
• Melt it in toasties and paninis.
• Grate it over baked potatoes.
• Add cubes to a budget-friendly lunchbox.
• Use it on a cheeseboard with grapes, crackers and pickles.

Money-saving tip

Pre-sliced Jarlsberg is convenient but often costs more per kilo than a block. If you will use it in packed lunches, buy a block when it is on offer and slice it yourself. Wrap it well and keep it in the fridge.

2. Jack Cheese

Jack cheese, often called Monterey Jack, is an American semi-hard cow’s milk cheese. It is pale, creamy and melts beautifully, which makes it popular for Tex-Mex dishes, burgers, quesadillas and grilled cheese sandwiches.

What does Jack cheese taste like?

Plain Jack cheese is mild, buttery and creamy. It does not have the sharpness of mature Cheddar, so it works well with spices, chilli, smoked meats and punchy sauces.

Types of Jack cheese

• Monterey Jack: the classic mild version.
• Pepper Jack: Jack cheese flavoured with chilli peppers. Technically it starts with P, but it belongs to the Jack cheese family.
• Dry Jack: an aged, firmer version with a stronger flavour, sometimes used for grating.
• Colby-Jack: a marbled blend of Colby and Monterey Jack. Again, it does not start with J, but it is worth knowing if you enjoy mild melting cheeses.

Best substitutes in the UK

If you cannot find Monterey Jack, try mild Cheddar, young Gouda, Edam, or a supermarket Mexican-style cheese blend. For Pepper Jack, use mild Cheddar or Monterey Jack with chopped jalapeños.

3. Jameed

Jameed is a traditional dried fermented dairy product associated with Jordan and other parts of the Middle East. It is commonly made from yoghurt that has been strained, salted, shaped and dried into hard balls. It is then rehydrated for cooking.

What does Jameed taste like?

Jameed is tangy, salty and concentrated. It has a distinctive fermented flavour and is most famous as a key ingredient in mansaf, a Jordanian dish usually made with lamb, rice and a yoghurt-based sauce.

How to use Jameed

• Rehydrate it and use it in traditional mansaf sauce.
• Add small amounts to stews for a tangy, savoury note.
• Use carefully, as it can be quite salty.

Buying tip

Jameed is unlikely to be in a standard supermarket cheese aisle, but you may find it in Middle Eastern grocers or online. If trying it for the first time, buy a small amount and follow a trusted recipe, as the preparation is different from everyday block cheese.

4. Jben

Jben, sometimes written as jban or jibn depending on region and transliteration, is a fresh cheese found in parts of North Africa, including Morocco. It is usually soft, white and mild, often made from cow’s, goat’s or sheep’s milk.

What does Jben taste like?

Jben has a fresh, milky flavour with a gentle tang. It can be spreadable or softly crumbly, depending on how it is made and drained.

How to serve Jben

• Spread on warm flatbread or crusty bread.
• Serve with olives, tomatoes and cucumber.
• Drizzle with olive oil and sprinkle with herbs.
• Use as a simple breakfast cheese with mint tea.

UK substitutes

If you cannot find Jben, try a mild goat’s cheese, ricotta, fresh curd cheese, cottage cheese that has been drained, or a soft white cheese such as cream cheese mixed with a little yoghurt for tang.

5. Jibneh Arabieh

Jibneh Arabieh, also written as jibna arabieh or simply jibneh, means Arab cheese. It is a white cheese popular across the Middle East. The texture can vary, but it is often firm, salty and stored in brine, a little like halloumi or akkawi.

What does Jibneh Arabieh taste like?

It is milky, salty and clean-tasting. Some versions are mild and springy, while others are firmer and more savoury. Because it is brined, it can be quite salty straight from the packet.

How to use it

• Slice into salads with tomatoes and herbs.
• Use in Middle Eastern pastries and breads.
• Grill or pan-fry firmer versions.
• Serve with olives, cucumber and warm pitta.

Practical tip

If the cheese tastes too salty, soak slices briefly in cold water, then pat dry. This is a common approach with brined cheeses, although the exact soaking time depends on the cheese and your taste.

6. Juustoleipä

Juustoleipä is a Finnish cheese whose name is often translated as bread cheese. It is traditionally baked or grilled, which gives it a browned surface. The inside stays mild, firm and pleasantly squeaky when you bite into it.

What does Juustoleipä taste like?

The flavour is mild, buttery and slightly sweet, with a texture that can remind people of halloumi, though it is not the same. It is often served warm, which improves both its texture and flavour.

How to serve Juustoleipä

• Warm it in a dry frying pan until lightly browned.
• Serve with cloudberry jam if you can find it.
• Try it with cranberry sauce or lingonberry jam as a UK-friendly option.
• Cut into cubes for a warm salad.

Substitutes

Halloumi is the easiest UK substitute for the squeaky texture, although it is saltier. Paneer can work in some cooked dishes, but it does not have the same browned, buttery character.

7. Jāņu Siers

Jāņu siers is a Latvian cheese traditionally associated with Jāņi, the midsummer celebration. It is usually made with curd and eggs, flavoured with caraway seeds, and shaped into a round cheese.

What does Jāņu siers taste like?

It is tangy, savoury and aromatic thanks to the caraway. The texture is generally firm but tender, and it is often sliced rather than crumbled.

How to eat it

• Serve with rye bread and butter.
• Pair with pickles or fresh radishes.
• Use as part of a Baltic-inspired cheeseboard.
• Eat with beer or a non-alcoholic malt drink.

Budget note

Speciality imported cheeses can be pricey. If you are creating an alphabet food platter and cannot find Jāņu siers affordably, a caraway-flavoured cheese or a mild curd cheese served with toasted caraway seeds will give a similar nod to the flavour.

8. Jersey Blue

Jersey Blue is a Swiss blue cheese made using rich Jersey cow milk. It is not as widely available as supermarket Stilton or Danish Blue, but it is a good one to know if you enjoy creamy blue cheeses.

What does Jersey Blue taste like?

Jersey Blue tends to be rich, buttery and creamy, with blue veining that brings savoury depth without always being aggressively sharp. As with many artisan cheeses, flavour varies by maker and maturity.

How to serve Jersey Blue

• Serve at room temperature on a cheeseboard.
• Pair with pears, apples or figs.
• Crush a small amount into a creamy pasta sauce.
• Spread on oatcakes with a little chutney.

UK substitutes

If Jersey Blue is not available, try a creamy blue such as St Agur, Gorgonzola Dolce, Yorkshire Blue or a milder Stilton-style cheese.

9. Jonchée

Jonchée is a delicate fresh cheese from western France, especially associated with the Charente-Maritime area. It is traditionally drained in rush baskets, which can give it a distinctive shape and appearance.

What does Jonchée taste like?

It is fresh, milky and gentle, sometimes enjoyed with sugar, honey, jam or fruit. Think of it as a soft, delicate curd cheese rather than a strong savoury cheese.

How to serve Jonchée

• Serve with honey and berries.
• Add to pancakes or crêpes.
• Use as a light dessert with stewed fruit.
• Try with a little lemon zest and icing sugar.

Substitutes

Fresh ricotta, fromage frais, curd cheese or a well-drained yoghurt can stand in if you are recreating the idea rather than the exact cheese.

10. Jocoque

Jocoque is a Mexican cultured dairy product. It is not always classified as a cheese in the strictest sense, but it is cheese-like enough to appear in discussions of fresh and cultured dairy foods. It can be creamy, tangy and spoonable, a little like labneh or thick yoghurt.

What does Jocoque taste like?

It is tangy, creamy and refreshing. The texture depends on how it is made, ranging from pourable to thick and spreadable.

How to use Jocoque

• Spoon over tacos, chilli or roasted vegetables.
• Use as a dip with herbs and garlic.
• Serve with eggs and tortillas.
• Swap for sour cream in many casual meals.

Easy UK substitute

Use Greek yoghurt, labneh, sour cream, or a mix of cream cheese and yoghurt. If using yoghurt, choose a thick one and season it with salt and lime juice.

Other J Cheese Names and Related Mentions

Some J cheese names are regional spellings, translations or variations rather than completely separate cheeses. When researching cheeses that start with J, you may also come across these:

• Jibneh: a general Arabic word for cheese, often used in names of Middle Eastern cheeses.
• Jibna: another transliteration of the same broad word for cheese.
• Jben: often linked with Moroccan and North African fresh cheese.
• Jack-style cheeses: includes Monterey Jack, Pepper Jack and Dry Jack.
• Jersey milk cheeses: many cheeses use Jersey cow milk, but only some have names starting with J.

Best J Cheeses for a Cheeseboard

If you want an alphabet-themed cheeseboard with J cheeses, aim for variety in texture and flavour. A good spread could include:

• Jarlsberg for a mild, nutty everyday cheese.
• Jersey Blue for a creamy blue option.
• Jibneh Arabieh for a salty brined cheese.
• Jben or Jonchée for something fresh and soft.
• Juustoleipä served warm for a fun texture contrast.

Add crackers, rye bread, grapes, apple slices, pickles, chutney and a small bowl of nuts. You do not need huge portions. A few carefully chosen cheeses with cheap extras can feel generous without costing a fortune.

Money-Saving Tips for Buying J Cheeses

Speciality cheese can get expensive quickly, but there are easy ways to keep costs down.

• Check the price per kilo: pre-sliced or pre-cubed cheese often costs more than a block.
• Use strong cheeses sparingly: blue cheese, brined cheese and Jameed can add lots of flavour in small amounts.
• Look in world food shops: Middle Eastern and North African cheeses may be better value in specialist grocers than online.
• Build around one special cheese: choose one unusual J cheese, then add cheaper crackers, fruit and homemade dips.
• Use leftovers in cooked meals: grated Jarlsberg, Jack cheese or blue cheese can rescue pasta, omelettes and jacket potatoes.
• Buy reduced cheese wisely: if a cheese is close to its use-by date, only buy it if you have a plan to eat or cook with it promptly.

How to Store Cheese Safely

Always follow the storage instructions on the packaging, especially for fresh cheeses and brined cheeses. As a general guide, most cheeses should be kept in the fridge, wrapped well and protected from drying out.

• Keep fresh cheeses such as Jben, Jonchée and Jocoque chilled and use within the stated time once opened.
• Store hard and semi-hard cheeses such as Jarlsberg and Jack cheese wrapped in cheese paper, baking parchment, or the original packaging if it reseals well.
• Keep brined cheeses such as Jibneh Arabieh in their brine unless the packaging says otherwise.
• Do not eat cheese that smells unpleasant in an unusual way, has unexpected mould on a cheese that should not be mouldy, or has changed texture significantly.
• For mould-ripened and blue cheeses, use your judgement and follow the label, as visible mould may be part of the cheese.

FAQs About Cheeses That Start With J

What is the most common cheese that starts with J?

Jarlsberg is probably the most common J cheese in UK supermarkets. Monterey Jack is also fairly well known, though it may be sold as part of a sliced cheese range or grated cheese blend.

Is Jack cheese the same as Monterey Jack?

In many cases, yes. Jack cheese usually refers to Monterey Jack, a mild American cow’s milk cheese. There are also variations such as Pepper Jack and Dry Jack.

What cheese beginning with J is best for melting?

Jarlsberg and Jack cheese are both excellent melting cheeses. Use Jarlsberg for a nutty flavour in toasties and gratins, or Jack cheese for quesadillas, nachos and burgers.

Are there any British cheeses that start with J?

There are British cheeses made with Jersey cow milk, and some individual cheese names may start with J, but the best-known J cheeses internationally tend to be Norwegian, American, Middle Eastern, North African, Finnish, Latvian, Swiss or French.

What is a good substitute for Jarlsberg?

Emmental is the closest supermarket substitute. You could also use Gruyère for a stronger flavour, or mild Gouda if you want something smooth and easy to melt.

What is Jameed used for?

Jameed is best known for mansaf, a traditional Jordanian dish. It is dried and usually needs to be rehydrated before cooking, so it is not eaten like a typical slicing cheese.

Which J cheese is best for a budget cheeseboard?

Jarlsberg is the easiest choice because it is widely available and often appears on offer. Add a small piece of blue cheese, some crackers, sliced apple and chutney for a simple, affordable board.

Is Jocoque actually a cheese?

Jocoque is more often described as a cultured dairy product than a firm cheese. However, because it can be thick, tangy and used like a fresh cheese or sour cream, it is often included in broader cheese and dairy lists.

A Quick Pick for Each Use

• Best for sandwiches: Jarlsberg
• Best for melting: Jack cheese
• Best for a themed cheeseboard: Jarlsberg, Jersey Blue and Jibneh Arabieh
• Best for adventurous cooks: Jameed
• Best fresh cheese option: Jben or Jonchée
• Best served warm: Juustoleipä

Cheeses that start with J may not fill a whole supermarket aisle, but they cover an impressive range of flavours: nutty, creamy, tangy, salty, fresh, blue and even dried. If you only try one, make it Jarlsberg for ease. If you fancy something more unusual, look for Jibneh Arabieh, Jben or Juustoleipä in specialist shops and make your next cheeseboard a bit more memorable.