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Gruyere Cheese vs Provolone Cheese
Gruyere Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Provolone Cheese, including:
- "What is the difference between Gruyere Cheese and Provolone Cheese?"
- "Is Gruyere Cheese and Provolone Cheese the same?"
- "How does Gruyere Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Provolone Cheese?"
- "Is Gruyere Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Gruyere Cheese comes from United States. Provolone Cheese originated from Italy.
Milk Type and Treatment
Gruyere Cheese is made with cow milk that is typically pasteurized. Provolone Cheese is made with cow milk.
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". Provolone's texture can be described as "semi-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". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
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 . Provolone Cheese has a color of pale yellow .
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.
Ranking
Gruyere is ranked #43 out of 996 types based on community views. Provolone is ranked #4 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Provolone | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | Pastrami, Salami |
| Other Good Pairings | Pastrami | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Gruyere and Provolone pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | United States | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Not Specified |
| Fat Content | ~30-34% | Not Specified |
| Moisture Content | ~36-40% | Not Specified |
| Rind | Natural or Brushed, Sometimes Waxed | Not Specified |
| Texture | Semi-Firm | Semi-hard, artisan |
| Taste | Mild, Nutty, Slightly Buttery | Tangy |
| Aroma | Mild, Slightly Nutty, Buttery | Pleasant |
| Colors | Pale Yellow to Golden | Pale yellow |
| 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 semi-hard, artisan consistency, Provolone might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
