American Gruyere Cheese vs Vacherin Mont-d'Or Cheese

American Gruyere Cheese is a semi-firm cow-milk cheese from United States, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.

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 Vacherin Mont-d'Or Cheese?

Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.

What's the Difference Between American Gruyere Cheese and Vacherin Mont-d'Or Cheese?

• Origin: American Gruyere Cheese (United States), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk treatment: American Gruyere Cheese (Pasteurized), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: American Gruyere Cheese (Semi-Firm), Vacherin Mont-d'Or Cheese (soft)
• Rind: American Gruyere Cheese (Natural or Brushed, Sometimes Waxed), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: American Gruyere Cheese (Typically 3-6 months), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does American Gruyere Cheese Taste Like Vacherin Mont-d'Or Cheese?

Their flavor profiles are distinct. Aging plays into this as well. American Gruyere Cheese at typically 3-6 months develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.

Can You Substitute American Gruyere Cheese for Vacherin Mont-d'Or Cheese?

In most recipes, American Gruyere Cheese and Vacherin Mont-d'Or Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-firm bite and body where the recipe calls for soft.

Which Is Better, American Gruyere Cheese or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

Is American Gruyere Cheese the same as Vacherin Mont-d'Or Cheese?

No, they're distinct cheeses. American Gruyere Cheese originates in United States, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: American Gruyere Cheese is typically aged typically 3-6 months, Vacherin Mont-d'Or Cheese at least 2 weeks.

Is American Gruyere Cheese similar to Vacherin Mont-d'Or Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute American Gruyere Cheese for Vacherin Mont-d'Or Cheese?

You can, but expect a shift in bite and mouthfeel.

Does American Gruyere Cheese taste like Vacherin Mont-d'Or Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Vacherin Mont-d'Or Cheese made of?

Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.

Which should I choose, American Gruyere Cheese or Vacherin Mont-d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Gruyere Cheese is semi-firm, while Vacherin Mont-d'Or Cheese is soft.