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Gruyère Cheese vs Paneer Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled 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, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

The flavor and aroma details of Gruyère Cheese are not available. Similarly, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

Appearance and Aging

Detailed information on the appearance and aging of Gruyère Cheese is not available. Similarly, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of fresh.

Rind and Rennet Type

Information on the rind and rennet type of Gruyère Cheese is not provided. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Gruyère Cheese Paneer Cheese
Country of Origin Switzerland
Specific Origin Switzerland, specifically the Gruyère region. Northern India, Pakistan
Certification None
Milk Type Cow's or buffalo's milk
Milk Treatment Boiled
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Texture Semisoft, crumbly
Flavor Mild, slightly milky
Flavor Notes Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors White
Forms Rectangles, immersed in chilled water
Age Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk