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Edam Cheese vs Gruyère Cheese
Edam Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Edam Cheese and Gruyère Cheese, including:
- "What is the difference between Edam Cheese and Gruyère Cheese?"
- "Is Edam Cheese and Gruyère Cheese the same?"
- "How does Edam Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Edam Cheese compare to Gruyère Cheese?"
- "Is Edam Cheese or Gruyère Cheese better?"
Edam Cheese Overview
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
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
Edam Cheese comes from Netherlands. 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. Edam is not a protected cheese. Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Edam Cheese is made with cow milk that is typically pasteurized. Gruyère Cheese is made with cow milk that is typically raw.
Composition and Texture
Edam's texture can be described as "rubber-textured to 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 none. Gruyère's texture can be described as "dense, moister".
Taste and Aroma
Edam Cheese has a sweet, milky, nutty, buttery taste. Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
Appearance and Aging
Edam Cheese's appearance is colored red , is available in round and is aged 3 months to longer . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Edam Cheese's rind is described as smooth, waxed . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Ranking
Edam is ranked #14 out of 996 types based on community views. Gruyère is ranked #25 out of 996 types based on community views.
Pairing Comparison
| Edam | Gruyère | |
|---|---|---|
| Best Pairings | No pairings listed. | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| Other Good Pairings | Chardonnay | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Edam and Gruyère pages.
Side-by-Side Comparison Table
| Edam Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Switzerland |
| Specific Origin | North Of Holland | Switzerland, Specifically The Gruyère Region. |
| Certification | Not Specified | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Not Specified | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. |
| Moisture Content | Not Specified | Approximately 35-37%, characteristic of its dense texture. |
| Rind | Smooth, waxed | Natural, orangy |
| Texture | Rubber-textured to crystalline | Dense, moister |
| Taste | Sweet, milky, nutty, buttery | Nutty, complex |
| Aroma | Not Specified | Earthy, fruity, possibly barnyardy |
| Colors | Red | Varies |
| Forms | Round | Cylindrical |
| Age | 3 months to longer | 5 months to 24+ |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a rubber-textured to crystalline cheese, go for Edam. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Edam has a sweet, milky, nutty, buttery taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
