American Gruyere Cheese vs Vacherin Cheese

American Gruyere Cheese is a semi-hard, creamy cow-milk cheese from United States, while Vacherin Cheese is soft and made from cow milk, originating in France and 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 Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

What's the Difference Between American Gruyere Cheese and Vacherin Cheese?

• Origin: American Gruyere Cheese (United States), Vacherin Cheese (France and Switzerland)
• Milk treatment: American Gruyere Cheese (Pasteurized), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
• Texture: American Gruyere Cheese (Semi-hard, creamy), Vacherin Cheese (Soft)
• Rind: American Gruyere Cheese (Natural or Brushed, Sometimes Waxed), Vacherin Cheese (washed)
• Aging: American Gruyere Cheese (Typically 3-6 months), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
• Taste: American Gruyere Cheese (Mild, Nutty, Slightly Buttery), Vacherin Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does American Gruyere Cheese Taste Like Vacherin Cheese?

American Gruyere Cheese reads as mild, nutty, slightly buttery, while Vacherin Cheese brings smooth character. On the nose, American Gruyere Cheese offers mild, slightly nutty, buttery, contrasted with Vacherin Cheese's rich. More specifically, American Gruyere Cheese shows buttery, mildly nutty, slightly sweet, less complex than traditional gruyère, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. American Gruyere Cheese at typically 3-6 months develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

Can You Substitute American Gruyere Cheese for Vacherin Cheese?

In most recipes, American Gruyere Cheese and Vacherin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, creamy bite and body where the recipe calls for soft. Flavor-wise, American Gruyere Cheese reads as mild, nutty, slightly buttery while Vacherin Cheese brings smooth notes.

Which Is Better, American Gruyere Cheese or Vacherin Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, creamy cheese, go with American Gruyere Cheese. For a soft profile, Vacherin Cheese is the better fit. Flavor-wise, American Gruyere Cheese suits recipes that want mild, nutty, slightly buttery notes, while Vacherin Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is American Gruyere Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. American Gruyere Cheese originates in United States, while Vacherin Cheese comes from France and Switzerland. Aging also differs: American Gruyere Cheese is typically aged typically 3-6 months, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

Is American Gruyere Cheese similar to Vacherin Cheese?

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

Can I substitute American Gruyere Cheese for Vacherin Cheese?

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

Does American Gruyere Cheese taste like Vacherin Cheese?

American Gruyere Cheese reads as mild, nutty, slightly buttery, while Vacherin Cheese is smooth. Aromas also diverge. American Gruyere Cheese leans mild, slightly nutty, buttery, and Vacherin Cheese is closer to rich.

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 Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, American Gruyere Cheese or Vacherin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Gruyere Cheese is semi-hard, creamy, while Vacherin Cheese is soft.