Gorgonzola Cheese vs Gruyere Cheese

In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Gruyere Cheese, including:

• "What is the difference between Gorgonzola Cheese and Gruyere Cheese?"
• "Is Gorgonzola Cheese and Gruyere Cheese the same?"
• "How does Gorgonzola Cheese compare to Gruyere Cheese cheese?"
• "How does the taste of Gorgonzola Cheese compare to Gruyere Cheese?"
• "Is Gorgonzola Cheese or Gruyere Cheese better?"

Gorgonzola Cheese Overview

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

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

Gorgonzola Cheese comes from Italy. 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. Gorgonzola Cheese has a PDO (1996). Gruyere is not a protected cheese.

Milk Type and Treatment

Gorgonzola Cheese is made with cow milk that is typically pasteurized. Gruyere Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Gruyere Cheese has a fat content of ~30-34% and a moisture content of none. Gruyere's texture can be described as "semi-firm".

Taste and Aroma

Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".

Appearance and Aging

Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . 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

Gorgonzola 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

Gorgonzola is ranked #20 out of 996 types based on community views. Gruyere is ranked #42 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Gorgonzola and Gruyere pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.

Compare Gorgonzola Cheese to Other Cheeses

Compare Gruyere Cheese to Other Cheeses