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Colby Cheese vs Gruyère Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Gruyère Cheese comes from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It is certified with designations including .

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Information on the milk type and treatment for Gruyère Cheese is not available.

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. Similarly, Gruyère Cheese shows that it 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 approximately 35-37%, characteristic of its dense texture..

Flavor and Aroma

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. The flavor and aroma details of Gruyère Cheese are not available.

Appearance and Aging

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. Detailed information on the appearance and aging of Gruyère Cheese is not available.

Rind and Rennet Type

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Gruyère Cheese is not provided.

Colby Cheese Gruyère Cheese
Country of Origin United States Switzerland
Specific Origin Colby, Wisconsin Switzerland, specifically the Gruyère region.
Certification None
Milk Type Whole Milk
Milk Treatment Pasteurized
Fat Content ~31–32% (total weight basis) Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content 40% Approximately 35-37%, characteristic of its dense texture.
Rind None
Texture Slightly curdy, softer
Flavor Mild, milky
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color
Colors Orange
Forms Longhorn, minihorn, blocks, shreds, Colby Jack
Age < 3 months