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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
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), PGI (2007), GI (2011).
Milk Type and Treatment
Feta Cheese is made with goat and 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".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Gruyère Cheese has a nutty, complex taste. 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.
Ranking
Feta is ranked #25 out of 996 types based on community views. Gruyère is ranked #35 out of 996 types based on community views.
Pairing Comparison
| Feta | Gruyère | |
|---|---|---|
| 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 | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| 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 | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Feta and Gruyère pages.
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), PGI (2007), GI (2011) |
| Milk Type | Goat's and sheep's milk | Cow’s milk |
| Milk Treatment | Pasteurized, sometimes raw | Raw |
| Fat Content | Not Specified | 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 |
| Taste | Sharp to mild | Nutty, complex |
| Aroma | Nutty, strong | 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 | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
