American Gruyere Cheese vs Pule Cheese
American Gruyere Cheese is a semi-firm cow-milk cheese from United States, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between American Gruyere Cheese and Pule Cheese?
- Origin: American Gruyere Cheese (United States), Pule Cheese (Serbia)
- Milk type: American Gruyere Cheese (cow's milk), Pule Cheese (donkey's milk)
- Texture: American Gruyere Cheese (Semi-Firm), Pule Cheese (artisan)
- Taste: American Gruyere Cheese (Mild, Nutty, Slightly Buttery), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| American Gruyere Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | United States | Serbia |
| Specific Origin | Wisconsin, The U.S. | Zasavica |
| Milk Type | Cow's milk | Donkey's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-Firm | Artisan |
| Rind | Natural or Brushed, Sometimes Waxed | — |
| Aging | Typically 3-6 months | — |
| Taste | Mild, Nutty, Slightly Buttery | Nutty and earthy |
Taste Comparison: Does American Gruyere Cheese Taste Like Pule Cheese?
American Gruyere Cheese reads as mild, nutty, slightly buttery, while Pule Cheese brings nutty and earthy character. More specifically, American Gruyere Cheese shows buttery, mildly nutty, slightly sweet, less complex than traditional gruyère, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute American Gruyere Cheese for Pule Cheese?
American Gruyere Cheese can stand in for Pule 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 artisan. Flavor-wise, American Gruyere Cheese reads as mild, nutty, slightly buttery while Pule Cheese brings nutty and earthy notes.
Which Is Better, American Gruyere Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, American Gruyere Cheese suits recipes that want mild, nutty, slightly buttery notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is American Gruyere Cheese the same as Pule Cheese?
No, they're distinct cheeses. American Gruyere Cheese originates in United States, while Pule Cheese comes from Serbia.
Is American Gruyere Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute American Gruyere Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does American Gruyere Cheese taste like Pule Cheese?
American Gruyere Cheese reads as mild, nutty, slightly buttery, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, American Gruyere Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. American Gruyere Cheese is semi-firm, while Pule Cheese is artisan.