, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Cheddar Cheese vs Gruyere Cheese
Cheddar Cheese
Gruyere Cheese
In this article, we'll explore the answers to the most common questions about Cheddar Cheese and Gruyere Cheese, including:
- "What is the difference between Cheddar Cheese and Gruyere Cheese?"
- "Is Cheddar Cheese and Gruyere Cheese the same?"
- "How does Cheddar Cheese compare to Gruyere Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Gruyere Cheese?"
- "Is Cheddar Cheese or Gruyere Cheese better?"
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
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
Cheddar Cheese comes from England. Gruyere Cheese originated from United States.
Milk Type and Treatment
Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized. Gruyere Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Gruyere Cheese has a fat content of ~30-34% and a moisture content of up to 39%. Gruyere's texture can be described as "semi-firm".
Taste and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. Cheddar's aroma can be described as "varies". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . 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
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Gruyere Cheese's rind is described as natural or brushed, sometimes waxed , with microbial or vegetarian (varies by producer) rennet.
Ranking
Cheddar is ranked #1 out of 996 types based on community views. Gruyere is ranked #41 out of 996 types based on community views.
Pairing Comparison
| Cheddar | Gruyere | |
|---|---|---|
| Best Pairings | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef |
| Other Good Pairings | Kombucha, Tomatoes | Pastrami |
For more details, check the full pairing guides on the Cheddar and Gruyere pages.
Side-by-Side Comparison Table
| Cheddar Cheese | Gruyere Cheese | |
|---|---|---|
| Country of Origin | England | United States |
| Specific Origin | Southwest (Somerset, Gloucester) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Pasteurized |
| Fat Content | At least 50% fat in dry matter | ~30-34% |
| Moisture Content | Up to 39% | ~36-40% |
| Rind | Varies (natural, cloth, wax, plastic) | Natural or Brushed, Sometimes Waxed |
| Texture | Varies (rubbery to friable and crystalline) | Semi-Firm |
| Taste | Mild to sharp, buttery to brothy and savory | Mild, Nutty, Slightly Buttery |
| Aroma | Varies | Mild, Slightly Nutty, Buttery |
| Colors | Natural or dyed orange | Pale Yellow to Golden |
| Forms | Tiny truckles to 650-pound blocks | Block, Wheel, Sliced, Shredded |
| Age | A few months to several years | Typically 3-6 months |
| Rennet Type | Not Specified | Microbial or Vegetarian (varies by producer) |
Which One Should You Choose?
If you prefer a varies (rubbery to friable and crystalline) cheese, go for Cheddar. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Cheddar has a mild to sharp, buttery to brothy and savory taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.
