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Blue Cheese vs Gruyere Cheese
Blue Cheese
Gruyere Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Gruyere Cheese, including:
- "What is the difference between Blue Cheese and Gruyere Cheese?"
- "Is Blue Cheese and Gruyere Cheese the same?"
- "How does Blue Cheese compare to Gruyere Cheese cheese?"
- "How does the taste of Blue Cheese compare to Gruyere Cheese?"
- "Is Blue Cheese or Gruyere Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Gruyere Cheese Overview
American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Gruyere Cheese originated from United States.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Gruyere Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Gruyere Cheese has a fat content of ~30-34% and a moisture content of around 30-50%. Gruyere's texture can be described as "semi-firm".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Gruyere Cheese has a color of pale yellow to golden , comes in block, wheel, sliced, shredded and has an aging period of typically 3-6 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Gruyere Cheese's rind is described as natural or brushed, sometimes waxed , with microbial or vegetarian (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Gruyere is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Blue | Gruyere | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Pastrami |
For more details, check the full pairing guides on the Blue and Gruyere pages.
Side-by-Side Comparison Table
| Blue Cheese | Gruyere Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | ~30-34% |
| Moisture Content | Around 30-50% | ~36-40% |
| Rind | Natural | Natural or Brushed, Sometimes Waxed |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-Firm |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, Nutty, Slightly Buttery |
| Aroma | Strong, Pungent, Earthy, Funky | Mild, Slightly Nutty, Buttery |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale Yellow to Golden |
| Forms | Wheel, Block, Wedge, Crumbles | Block, Wheel, Sliced, Shredded |
| Age | Typically aged 2-6 months | Typically 3-6 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Microbial or Vegetarian (varies by producer) |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.
