, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyere Cheese vs Ricotta Cheese
Gruyere Cheese
Ricotta Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Ricotta Cheese, including:
- "What is the difference between Gruyere Cheese and Ricotta Cheese?"
- "Is Gruyere Cheese and Ricotta Cheese the same?"
- "How does Gruyere Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Ricotta Cheese?"
- "Is Gruyere Cheese or Ricotta 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.
Ricotta Cheese Overview
Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.
Comparing the Two Cheeses
Country of Origin
Gruyere Cheese comes from United States. Ricotta Cheese originated from Italy.
Milk Type and Treatment
Gruyere Cheese is made with cow milk that is typically pasteurized. Ricotta Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.
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". Ricotta Cheese has a fat content of varies and a moisture content of ~36-40%. Ricotta's texture can be described as "soft, moist".
Taste and Aroma
Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Ricotta Cheese has a sweet, slightly creamy taste. Ricotta'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 . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of 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. Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Ranking
Gruyere is ranked #42 out of 996 types based on community views. Ricotta is ranked #22 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Ricotta | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | Fruit Compote, Pumpkin |
| Other Good Pairings | Pastrami | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
For more details, check the full pairing guides on the Gruyere and Ricotta pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Ricotta 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 | Whey |
| Fat Content | ~30-34% | Varies |
| Moisture Content | ~36-40% | High |
| Rind | Natural or Brushed, Sometimes Waxed | None |
| Texture | Semi-Firm | Soft, moist |
| Taste | Mild, Nutty, Slightly Buttery | Sweet, slightly creamy |
| Aroma | Mild, Slightly Nutty, Buttery | Mild |
| Colors | Pale Yellow to Golden | White |
| Forms | Block, Wheel, Sliced, Shredded | Grainy soft mass |
| Age | Typically 3-6 months | Fresh |
| Rennet Type | Microbial or Vegetarian (varies by producer) | Animal or Microbial |
Which One Should You Choose?
If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a soft, moist consistency, Ricotta might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Ricotta offers a sweet, slightly creamy profile, ideal for different meals.
