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Gorgonzola Cheese vs Gruyère Cheese
Gorgonzola Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Gruyère Cheese, including:
- "What is the difference between Gorgonzola Cheese and Gruyère Cheese?"
- "Is Gorgonzola Cheese and Gruyère Cheese the same?"
- "How does Gorgonzola Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Gruyère Cheese?"
- "Is Gorgonzola Cheese or Gruyère 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.
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
Gorgonzola Cheese comes from Italy. 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. Gorgonzola Cheese has a PDO (1996). Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Gruyère Cheese is made with cow milk that is typically raw.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". 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 none. Gruyère's texture can be described as "dense, moister".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
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 . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Gorgonzola Cheese's rind is described as none . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Gruyère is ranked #33 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Gruyère | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| Other Good Pairings | Bresaola | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Gorgonzola and Gruyère pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Lombardy, Piedmont | Switzerland, Specifically The Gruyère Region. |
| Certification | PDO (1996) | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | 25-35% | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. |
| Moisture Content | Not Specified | Approximately 35-37%, characteristic of its dense texture. |
| Rind | None | Natural, orangy |
| Texture | Soft to crumbly | Dense, moister |
| Taste | Sweet to savory | Nutty, complex |
| Aroma | Nutty | Earthy, fruity, possibly barnyardy |
| Colors | Straw-white, blue-green veins | Varies |
| Forms | 13 to 26 pounds | Cylindrical |
| Age | 2 to 3 months | 5 months to 24+ |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
