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

Compare Cheddar Cheese to Other Cheeses

Compare Gruyère Cheese to Other Cheeses