, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gouda Cheese vs Gruyère Cheese
Gouda Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Gouda Cheese and Gruyère Cheese, including:
- "What is the difference between Gouda Cheese and Gruyère Cheese?"
- "Is Gouda Cheese and Gruyère Cheese the same?"
- "How does Gouda Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Gouda Cheese compare to Gruyère Cheese?"
- "Is Gouda Cheese or Gruyère Cheese better?"
Gouda Cheese Overview
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 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
Gouda Cheese comes from Netherlands. 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. Gouda is not a protected cheese. Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Gouda Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. 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".
Taste and Aroma
Gouda Cheese has a sweet to nutty taste. Gruyère Cheese has a nutty, complex taste. 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.
Ranking
Gouda is ranked #2 out of 996 types based on community views. Gruyère is ranked #23 out of 996 types based on community views.
Pairing Comparison
| Gouda | Gruyère | |
|---|---|---|
| Best Pairings | No pairings listed. | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| Other Good Pairings | Hard Cider | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Gouda and Gruyère pages.
Side-by-Side Comparison Table
| Gouda Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Switzerland |
| Specific Origin | Southern Holland | Switzerland, Specifically The Gruyère Region. |
| Certification | Not Specified | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Cow's, goat's or sheep's milk | Cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | Not Specified | 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 |
| Taste | Sweet to nutty | Nutty, complex |
| Aroma | Not Specified | Earthy, fruity, possibly barnyardy |
| Colors | Yellow | Varies |
| Forms | Large wheels | Cylindrical |
| Age | Varies | 5 months to 24+ |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a varies cheese, go for Gouda. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Gouda has a sweet to nutty taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
