All Comparisons

Gouda Cheese vs Gruyère Cheese

Gouda Cheese

Gouda is a famous Dutch cheese named after the city of Gouda in the Netherlands. It is typically made from cow's milk and aged to develop a rich, caramel-like sweetness with a smooth, firm texture. Young Gouda is mild and creamy, while aged Gouda becomes hard and crumbly with intense flavors.

Gruyère Cheese

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Gouda is not a protected cheese. Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Gouda Cheese is made with cow milk that is typically pasteurized. Gruyère Cheese is made with cow milk that is typically raw.

Composition and Texture

Gouda Cheese has a moisture content of reduced by scalding. Gouda's texture can be described as "varies". 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 reduced by scalding. Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

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

Appearance and Aging

Gouda Cheese's appearance is colored yellow , is available in large wheels and is aged varies . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Gouda Cheese's rind is described as durable . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Gouda Cheese Gruyère Cheese
Country of Origin Netherlands Switzerland
Specific Origin Southern Holland Switzerland, specifically the Gruyère region.
Certification None AOP (2007)
Milk Type Cow’s milk Cow’s milk
Milk Treatment Pasteurized Raw
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Reduced by scalding Approximately 35-37%, characteristic of its dense texture.
Rind Durable Natural, orangy
Texture Varies Dense, moister
Flavor Sweet to nutty Nutty, complex
Aroma Earthy, fruity, possibly barnyardy
Colors Yellow Varies
Forms Large wheels Cylindrical
Age Varies 5 months to 24+
Rennet Type Animal
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