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Gruyere Cheese vs Stilton Cheese
Gruyere Cheese
Stilton Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Stilton Cheese, including:
- "What is the difference between Gruyere Cheese and Stilton Cheese?"
- "Is Gruyere Cheese and Stilton Cheese the same?"
- "How does Gruyere Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Stilton Cheese?"
- "Is Gruyere Cheese or Stilton 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.
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Comparing the Two Cheeses
Country of Origin
Gruyere Cheese comes from United States. Stilton Cheese originated from England.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Gruyere is not a protected cheese. Stilton Cheese has a PDO (1996).
Milk Type and Treatment
Gruyere Cheese is made with cow milk that is typically pasteurized. Stilton Cheese is made with cow milk that is typically pasteurized.
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". Stilton's texture can be described as "hard, blue-veined".
Taste and Aroma
Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Stilton Cheese has a spicy, strong taste.
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 . Stilton Cheese has a color of blue-grey .
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. Stilton Cheese's rind is described as natural .
Ranking
Gruyere is ranked #43 out of 996 types based on community views. Stilton is ranked #25 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Stilton | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | Barleywine, Madeira |
| Other Good Pairings | Pastrami | No additional pairings listed. |
For more details, check the full pairing guides on the Gruyere and Stilton pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | United States | England |
| Specific Origin | Not Specified | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | ~30-34% | Not Specified |
| Moisture Content | ~36-40% | Not Specified |
| Rind | Natural or Brushed, Sometimes Waxed | Natural |
| Texture | Semi-Firm | Hard, blue-veined |
| Taste | Mild, Nutty, Slightly Buttery | Spicy, strong |
| Aroma | Mild, Slightly Nutty, Buttery | Not Specified |
| Colors | Pale Yellow to Golden | Blue-grey |
| 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, blue-veined consistency, Stilton might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.
