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Gorgonzola Cheese vs Gruyère Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Gruyère Cheese comes from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It is certified with designations including .

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Information on the milk type and treatment for Gruyère Cheese is not available.

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. Similarly, Gruyère Cheese shows that it 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 approximately 35-37%, characteristic of its dense texture..

Flavor and Aroma

Gorgonzola Cheese's flavor profile is characterized by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. The aroma is not specified.. The flavor and aroma details of Gruyère Cheese are not available.

Appearance and Aging

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. Detailed information on the appearance and aging of Gruyère Cheese is not available.

Rind and Rennet Type

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Gruyère Cheese is not provided.

Gorgonzola Cheese Gruyère Cheese
Country of Origin Italy Switzerland
Specific Origin Lombardy, Piedmont Switzerland, specifically the Gruyère region.
Certification PDO (1996)
Milk Type Cow’s milk
Milk Treatment Pasteurized
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Rind None
Texture Soft to crumbly
Flavor Sweet to savory
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
Colors Straw-white, blue-green veins
Forms 13 to 26 pounds
Age 2 to 3 months