Cheddar Cheese vs Gruyère Cheese
Cheddar Cheese
Gruyère Cheese
In this article, we’ll explore the answers to the most common questions about Cheddar Cheese and Gruyère Cheese, including:
- "What is the difference between Cheddar Cheese and Gruyère Cheese?"
- "Is Cheddar Cheese and Gruyère Cheese the same?"
- "How does Cheddar Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Gruyère Cheese?"
- "Is Cheddar Cheese or Gruyère 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.
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
Ranking
Cheddar is ranked #1 out of 376 types.
Gruyère is ranked #38 out of 376 types.
Country of Origin
Cheddar Cheese comes from United Kingdom. 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. Cheddar is not a protected cheese. Gruyère Cheese has a AOP (2007).
Milk Type and Treatment
Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Gruyère Cheese is made with cow milk that is typically raw.
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)". 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 up to 39%. Gruyère's texture can be described as "dense, moister".
Flavor and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies". Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
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 . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Side-by-Side Comparison Table
Cheddar Cheese | Gruyère Cheese | |
---|---|---|
Country of Origin | United Kingdom | Switzerland |
Specific Origin | Southwest (Somerset, Gloucester) | Switzerland, specifically the Gruyère region. |
Certification | None | AOP (2007) |
Milk Type | Cow's, sometimes goat's, sheep's, or buffalo's | Cow’s milk |
Milk Treatment | Raw, Thermized, Pasteurized | Raw |
Fat Content | At least 50% fat in dry matter | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. |
Moisture Content | Up to 39% | Approximately 35-37%, characteristic of its dense texture. |
Rind | Varies (natural, cloth, wax, plastic) | Natural, orangy |
Texture | Varies (rubbery to friable and crystalline) | Dense, moister |
Flavor | Mild to sharp, buttery to brothy and savory | Nutty, complex |
Aroma | Varies | Earthy, fruity, possibly barnyardy |
Colors | Natural or dyed orange | Varies |
Forms | Tiny truckles to 650-pound blocks | Cylindrical |
Age | A few months to several years | 5 months to 24+ |
Rennet Type | Animal |