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Emmental Cheese vs Gruyère Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Gruyère Cheese comes from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It is certified with designations including .

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Information on the milk type and treatment for Gruyère Cheese is not available.

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. 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

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified.. The flavor and aroma details of Gruyère Cheese are not available.

Appearance and Aging

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. Detailed information on the appearance and aging of Gruyère Cheese is not available.

Rind and Rennet Type

Information on the rind and rennet type of Emmental Cheese is not provided. Information on the rind and rennet type of Gruyère Cheese is not provided.

Emmental Cheese Gruyère Cheese
Country of Origin Switzerland Switzerland
Specific Origin Emmental, Canton of Bern Switzerland, specifically the Gruyère region.
Certification PDO (2004)
Milk Type Raw Cow's Milk
Milk Treatment Raw
Fat Content Minimum of 45% (dry matter) Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Texture Hard or medium-hard
Flavor Nutty, sweet
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Yellow
Forms Round loaves
Age 4 months to over 1 year