, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyere Cheese vs Parmesan Cheese
Gruyere Cheese
Parmesan Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Parmesan Cheese, including:
- "What is the difference between Gruyere Cheese and Parmesan Cheese?"
- "Is Gruyere Cheese and Parmesan Cheese the same?"
- "How does Gruyere Cheese compare to Parmesan Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Parmesan Cheese?"
- "Is Gruyere Cheese or Parmesan 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.
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Comparing the Two Cheeses
Country of Origin
Gruyere Cheese comes from United States. Parmesan Cheese originated from Italy.
Milk Type and Treatment
Gruyere Cheese is made with cow milk that is typically pasteurized. Parmesan Cheese is made with cow milk that is typically unpasteurized.
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". Parmesan's texture can be described as "hard, artisan".
Taste and Aroma
Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".
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 . Parmesan Cheese has a color of straw .
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. Parmesan Cheese's rind is described as natural .
Ranking
Gruyere is ranked #43 out of 996 types based on community views. Parmesan is ranked #42 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Parmesan | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | No pairings listed. |
| Other Good Pairings | Pastrami | Shrimp |
For more details, check the full pairing guides on the Gruyere and Parmesan pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | United States | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Fat Content | ~30-34% | Not Specified |
| Moisture Content | ~36-40% | Not Specified |
| Rind | Natural or Brushed, Sometimes Waxed | Natural |
| Texture | Semi-Firm | Hard, artisan |
| Taste | Mild, Nutty, Slightly Buttery | Salty, savory |
| Aroma | Mild, Slightly Nutty, Buttery | Nutty, strong |
| Colors | Pale Yellow to Golden | Straw |
| Forms | Block, Wheel, Sliced, Shredded | Not Specified |
| Age | Typically 3-6 months | Not Specified |
| Rennet Type | Microbial or Vegetarian (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a hard, artisan consistency, Parmesan might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.
