American Gruyere Cheese vs Pasta Filata Cheese
American Gruyere Cheese is a semi-firm cow-milk cheese from United States, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is American Gruyere Cheese?
American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between American Gruyere Cheese and Pasta Filata Cheese?
- Milk type: American Gruyere Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: American Gruyere Cheese (Semi-Firm), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: American Gruyere Cheese (Typically 3-6 months), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| American Gruyere Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | United States | — |
| Specific Origin | Wisconsin, The U.S. | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-Firm | Soft, elastic and stringy, fibrous |
| Rind | Natural or Brushed, Sometimes Waxed | — |
| Aging | Typically 3-6 months | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Mild, Nutty, Slightly Buttery | — |
Taste Comparison: Does American Gruyere Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. American Gruyere Cheese at typically 3-6 months develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute American Gruyere Cheese for Pasta Filata Cheese?
American Gruyere Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-firm bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, American Gruyere Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm cheese, go with American Gruyere Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is American Gruyere Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. American Gruyere Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: American Gruyere Cheese is typically aged typically 3-6 months, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is American Gruyere Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute American Gruyere Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does American Gruyere Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is American Gruyere Cheese made of?
American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, American Gruyere Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. American Gruyere Cheese is semi-firm, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.