Exmoor Blue Cheese vs American Gruyere Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while American Gruyere Cheese is semi-firm and made from cow milk, originating in United States.

What Is Exmoor Blue Cheese?

Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.

What Is American Gruyere Cheese?

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

What's the Difference Between Exmoor Blue Cheese and American Gruyere Cheese?

• Milk treatment: Exmoor Blue Cheese (Unpasteurized), American Gruyere Cheese (Pasteurized)
• Texture: Exmoor Blue Cheese (Soft), American Gruyere Cheese (Semi-Firm)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), American Gruyere Cheese (Typically 3-6 months)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like American Gruyere Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than American Gruyere Cheese at typically 3-6 months.

Can You Substitute Exmoor Blue Cheese for American Gruyere Cheese?

In most recipes, Exmoor Blue Cheese and American Gruyere Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-firm.

Which Is Better, Exmoor Blue Cheese or American Gruyere Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Exmoor Blue Cheese. For a semi-firm profile, American Gruyere Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as American Gruyere Cheese?

No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, American Gruyere Cheese typically 3-6 months.

Is Exmoor Blue Cheese similar to American Gruyere Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Exmoor Blue Cheese for American Gruyere Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Exmoor Blue Cheese taste like American Gruyere Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Exmoor Blue Cheese made of?

Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.

What is American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

Which should I choose, Exmoor Blue Cheese or American Gruyere Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while American Gruyere Cheese is semi-firm.