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Feta Cheese vs Gruyere Cheese
Feta Cheese
Gruyere Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Gruyere Cheese, including:
- "What is the difference between Feta Cheese and Gruyere Cheese?"
- "Is Feta Cheese and Gruyere Cheese the same?"
- "How does Feta Cheese compare to Gruyere Cheese cheese?"
- "How does the taste of Feta Cheese compare to Gruyere Cheese?"
- "Is Feta Cheese or Gruyere Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Gruyere Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Gruyere Cheese originated from United States.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Gruyere is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Gruyere Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Gruyere Cheese has a fat content of ~30-34% and a moisture content of high. Gruyere's texture can be described as "semi-firm".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . Gruyere Cheese has a color of pale yellow to golden , comes in block, wheel, sliced, shredded and has an aging period of typically 3-6 months .
Rind and Rennet Type
Feta Cheese's rind is described as none . Gruyere Cheese's rind is described as natural or brushed, sometimes waxed , with microbial or vegetarian (varies by producer) rennet.
Ranking
Feta is ranked #29 out of 996 types based on community views. Gruyere is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Feta | Gruyere | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | Pastrami |
For more details, check the full pairing guides on the Feta and Gruyere pages.
Side-by-Side Comparison Table
| Feta Cheese | Gruyere Cheese | |
|---|---|---|
| Country of Origin | Greece | United States |
| Specific Origin | Throughout Greece | Not Specified |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized |
| Fat Content | Not Specified | ~30-34% |
| Moisture Content | High | ~36-40% |
| Rind | None | Natural or Brushed, Sometimes Waxed |
| Texture | Soft, white, aged in brine | Semi-Firm |
| Taste | Sharp to mild | Mild, Nutty, Slightly Buttery |
| Aroma | Nutty, strong | Mild, Slightly Nutty, Buttery |
| Colors | White | Pale Yellow to Golden |
| Forms | Blocks submerged in brine, barrels | Block, Wheel, Sliced, Shredded |
| Age | 2 months to longer | Typically 3-6 months |
| Rennet Type | Not Specified | Microbial or Vegetarian (varies by producer) |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.
