, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyère Cheese vs Parmesan Cheese
Gruyère Cheese
Parmesan Cheese
In this article, we'll explore the answers to the most common questions about Gruyère Cheese and Parmesan Cheese, including:
- "What is the difference between Gruyère Cheese and Parmesan Cheese?"
- "Is Gruyère Cheese and Parmesan Cheese the same?"
- "How does Gruyère Cheese compare to Parmesan Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Parmesan Cheese?"
- "Is Gruyère Cheese or Parmesan Cheese better?"
Gruyère Cheese Overview
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Comparing the Two Cheeses
Country of Origin
Gruyère Cheese comes from Switzerland. Parmesan Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011). Parmesan is not a protected cheese.
Milk Type and Treatment
Gruyère Cheese is made with cow milk that is typically raw. Parmesan Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Gruyère Cheese 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.. Gruyère's texture can be described as "dense, moister". Parmesan's texture can be described as "hard, artisan".
Taste and Aroma
Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . Parmesan Cheese has a color of straw .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Parmesan Cheese's rind is described as natural .
Ranking
Gruyère is ranked #26 out of 996 types based on community views. Parmesan is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Gruyère | Parmesan | |
|---|---|---|
| Best Pairings | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms | No pairings listed. |
| Other Good Pairings | Asparagus, Madeira, Olives, White Burgundy | Shrimp |
For more details, check the full pairing guides on the Gruyère and Parmesan pages.
Side-by-Side Comparison Table
| Gruyère Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Switzerland, Specifically The Gruyère Region. | Not Specified |
| Certification | AOP (2007), PGI (2007), GI (2011) | Not Specified |
| Milk Type | Cow’s milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Fat Content | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. | Not Specified |
| Moisture Content | Approximately 35-37%, characteristic of its dense texture. | Not Specified |
| Rind | Natural, orangy | Natural |
| Texture | Dense, moister | Hard, artisan |
| Taste | Nutty, complex | Salty, savory |
| Aroma | Earthy, fruity, possibly barnyardy | Nutty, strong |
| Colors | Varies | Straw |
| Forms | Cylindrical | Not Specified |
| Age | 5 months to 24+ | Not Specified |
| Rennet Type | Animal | Not Specified |
Which One Should You Choose?
If you prefer a dense, moister cheese, go for Gruyère. But if you enjoy a hard, artisan consistency, Parmesan might be the better pick. Gruyère has a nutty, complex taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.
