, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyere Cheese vs Mozzarella Cheese
Gruyere Cheese
Mozzarella Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Mozzarella Cheese, including:
- "What is the difference between Gruyere Cheese and Mozzarella Cheese?"
- "Is Gruyere Cheese and Mozzarella Cheese the same?"
- "How does Gruyere Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Mozzarella Cheese?"
- "Is Gruyere Cheese or Mozzarella Cheese better?"
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.
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Comparing the Two Cheeses
Country of Origin
Gruyere Cheese comes from United States. Mozzarella Cheese originated from Italy.
Milk Type and Treatment
Gruyere Cheese is made with cow milk that is typically pasteurized. Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized.
Composition and Texture
Gruyere Cheese has a fat content of ~30-34% and a moisture content of ~36-40%. Gruyere's texture can be described as "semi-firm". Mozzarella Cheese has a fat content of varies and a moisture content of ~36-40%. Mozzarella's texture can be described as "soft, creamy".
Taste and Aroma
Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild".
Appearance and Aging
Gruyere Cheese's appearance is colored pale yellow to golden , is available in block, wheel, sliced, shredded and is aged typically 3-6 months . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Gruyere Cheese's rind is described as natural or brushed, sometimes waxed and uses microbial or vegetarian (varies by producer) rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Ranking
Gruyere is ranked #40 out of 996 types based on community views. Mozzarella is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Mozzarella | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | Pastrami | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey |
For more details, check the full pairing guides on the Gruyere and Mozzarella pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | United States | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | ~30-34% | Varies |
| Moisture Content | ~36-40% | High |
| Rind | Natural or Brushed, Sometimes Waxed | None |
| Texture | Semi-Firm | Soft, creamy |
| Taste | Mild, Nutty, Slightly Buttery | Mild, milky |
| Aroma | Mild, Slightly Nutty, Buttery | Mild |
| Colors | Pale Yellow to Golden | White |
| Forms | Block, Wheel, Sliced, Shredded | Balls, blocks, shredded |
| Age | Typically 3-6 months | Eaten fresh |
| Rennet Type | Microbial or Vegetarian (varies by producer) | Calf's or microbial rennet |
Which One Should You Choose?
If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Mozzarella offers a mild, milky profile, ideal for different meals.
