, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyere Cheese vs Swiss Cheese
Gruyere Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Swiss Cheese, including:
- "What is the difference between Gruyere Cheese and Swiss Cheese?"
- "Is Gruyere Cheese and Swiss Cheese the same?"
- "How does Gruyere Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Swiss Cheese?"
- "Is Gruyere Cheese or Swiss 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.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Gruyere Cheese comes from United States. Swiss Cheese originated from United States.
Milk Type and Treatment
Gruyere Cheese is made with cow milk that is typically pasteurized. Swiss 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". Swiss Cheese has a fat content of ~28-32% and a moisture content of ~36-40%. Swiss's texture can be described as "semi-firm".
Taste and Aroma
Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
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 . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 months .
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. Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Gruyere is ranked #43 out of 996 types based on community views. Swiss is ranked #78 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Swiss | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| Other Good Pairings | Pastrami | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Gruyere and Swiss pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | United States | United States |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Pasteurized |
| Fat Content | ~30-34% | ~28-32% |
| Moisture Content | ~36-40% | ~37-41% |
| Rind | Natural or Brushed, Sometimes Waxed | None |
| Texture | Semi-Firm | Semi-Firm |
| Taste | Mild, Nutty, Slightly Buttery | Mild, Nutty, Slightly Sweet |
| Aroma | Mild, Slightly Nutty, Buttery | Mild, Slightly Nutty |
| Colors | Pale Yellow to Golden | Pale Yellow |
| Forms | Block, Wheel, Sliced, Shredded | Block, Sliced, Shredded |
| Age | Typically 3-6 months | Typically 1-3 months |
| Rennet Type | Microbial or Vegetarian (varies by producer) | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
