Feta Cheese vs Gruyère Cheese

Feta Cheese

Gruyère Cheese

In this article, we’ll explore the answers to the most common questions about Feta Cheese and Gruyère Cheese, including:

  • "What is the difference between Feta Cheese and Gruyère Cheese?"
  • "Is Feta Cheese and Gruyère Cheese the same?"
  • "How does Feta Cheese compare to Gruyère Cheese cheese?"
  • "How does the taste of Feta Cheese compare to Gruyère Cheese?"
  • "Is Feta Cheese or Gruyère 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.

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

Ranking

Feta is ranked #29 out of 375 types.

Gruyère is ranked #40 out of 375 types.

Country of Origin

Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized. Gruyère Cheese is made with cow milk that is typically raw.

Composition and Texture

Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". 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 high. Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

Feta Cheese has a sharp to mild flavor. Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

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 . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Feta Cheese's rind is described as none . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Side-by-Side Comparison Table

Feta Cheese Gruyère Cheese
Country of Origin Greece Switzerland
Specific Origin Throughout Greece Switzerland, specifically the Gruyère region.
Certification PDO (2002) AOP (2007)
Milk Type Sheep's Milk, or blend with Goat's Cow’s milk
Milk Treatment Pasteurized, sometimes raw Raw
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content High Approximately 35-37%, characteristic of its dense texture.
Rind None Natural, orangy
Texture Soft, white, aged in brine Dense, moister
Flavor Sharp to mild Nutty, complex
Aroma Earthy, fruity, possibly barnyardy
Colors White Varies
Forms Blocks submerged in brine, barrels Cylindrical
Age 2 months to longer 5 months to 24+
Rennet Type Animal

Compare Feta Cheese to Other Cheeses

Compare Gruyère Cheese to Other Cheeses