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Blue Cheese vs Gruyère Cheese
Blue Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Gruyère Cheese, including:
- "What is the difference between Blue Cheese and Gruyère Cheese?"
- "Is Blue Cheese and Gruyère Cheese the same?"
- "How does Blue Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Blue Cheese compare to Gruyère Cheese?"
- "Is Blue Cheese or Gruyère 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.
Gruyère Cheese Overview
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Gruyère Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Gruyère Cheese is made with cow milk that is typically raw.
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". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of around 30-50%. Gruyère's texture can be described as "dense, moister".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
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 . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Gruyère is ranked #26 out of 996 types based on community views.
Pairing Comparison
| Blue | Gruyère | |
|---|---|---|
| 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 | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Blue and Gruyère pages.
Side-by-Side Comparison Table
| Blue Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Not Specified | Switzerland, Specifically The Gruyère Region. |
| Certification | Not Specified | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Cow, Sheep, Goat | Cow’s milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Fat Content | Around 25-35% | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. |
| Moisture Content | Around 30-50% | Approximately 35-37%, characteristic of its dense texture. |
| Rind | Natural | Natural, orangy |
| Texture | Crumbly, Creamy, Semi-Soft | Dense, moister |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Nutty, complex |
| Aroma | Strong, Pungent, Earthy, Funky | Earthy, fruity, possibly barnyardy |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Varies |
| Forms | Wheel, Block, Wedge, Crumbles | Cylindrical |
| Age | Typically aged 2-6 months | 5 months to 24+ |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
