Go Back

Gruyère Cheese vs Monterey Jack Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized during processing.

Composition and Texture

Gruyère Cheese's composition reveals that it has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of approximately 35-37%, characteristic of its dense texture.. Similarly, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

Flavor and Aroma

The flavor and aroma details of Gruyère Cheese are not available. Similarly, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified..

Appearance and Aging

Detailed information on the appearance and aging of Gruyère Cheese is not available. Similarly, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Information on the rind and rennet type of Gruyère Cheese is not provided. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Gruyère Cheese Monterey Jack Cheese
Country of Origin Switzerland United States
Specific Origin Switzerland, specifically the Gruyère region. Monterey County, California
Certification None
Milk Type Pasteurized cow's milk
Milk Treatment Pasteurized
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. Not less than 50% on a dry basis
Moisture Content Approximately 35-37%, characteristic of its dense texture. Not more than 44%
Texture Mild to firm
Flavor Mild to full-flavored
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors Cream to golden
Age Six weeks to ten months
Rennet Type Animal