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Emmental Cheese vs Gruyère Cheese
Emmental Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Emmental Cheese and Gruyère Cheese, including:
- "What is the difference between Emmental Cheese and Gruyère Cheese?"
- "Is Emmental Cheese and Gruyère Cheese the same?"
- "How does Emmental Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Emmental Cheese compare to Gruyère Cheese?"
- "Is Emmental Cheese or Gruyère Cheese better?"
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
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
Emmental Cheese comes from Switzerland. 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. Emmental Cheese has a PDO (2004). Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Emmental Cheese is made with cow milk that is typically raw. Gruyère Cheese is made with cow milk that is typically raw.
Composition and Texture
Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard". 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
Emmental Cheese has a nutty, sweet taste. Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
Appearance and Aging
Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Ranking
Emmental is ranked #16 out of 996 types based on community views. Gruyère is ranked #40 out of 996 types based on community views.
Pairing Comparison
| Emmental | 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 | Dijon Mustard | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Emmental and Gruyère pages.
Side-by-Side Comparison Table
| Emmental Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Emmental, Canton Of Bern | Switzerland, Specifically The Gruyère Region. |
| Certification | PDO (2004) | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Raw | 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 | Not Specified | Approximately 35-37%, characteristic of its dense texture. |
| Rind | Not Specified | Natural, orangy |
| Texture | Hard or medium-hard | Dense, moister |
| Taste | Nutty, sweet | Nutty, complex |
| Aroma | Not Specified | Earthy, fruity, possibly barnyardy |
| Colors | Yellow | Varies |
| Forms | Round loaves | Cylindrical |
| Age | 4 months to over 1 year | 5 months to 24+ |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a hard or medium-hard cheese, go for Emmental. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Emmental has a nutty, sweet taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
