Gruyère Cheese vs Parmigiano Reggiano Cheese
In this article, we’ll explore the answers to the most common questions about Gruyère Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Gruyère Cheese and Parmigiano Reggiano Cheese?"
- "Is Gruyère Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Gruyère Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Gruyère Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Ranking
Gruyère is ranked #41 out of 375 types.
Parmigiano Reggiano is ranked #131 out of 375 types.
Country of Origin
Gruyère Cheese comes from Switzerland. Parmigiano Reggiano 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). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Gruyère Cheese is made with cow milk that is typically raw. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Flavor and Aroma
Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Side-by-Side Comparison Table
Gruyère Cheese | Parmigiano Reggiano Cheese | |
---|---|---|
Country of Origin | Switzerland | Italy |
Specific Origin | Switzerland, specifically the Gruyère region. | Emilia-Romagna region |
Certification | AOP (2007) | PDO (1996) |
Milk Type | Cow’s milk | Cow's milk |
Milk Treatment | Raw | Raw |
Fat Content | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. | Minimum 32% |
Moisture Content | Approximately 35-37%, characteristic of its dense texture. | |
Rind | Natural, orangy | Hard |
Texture | Dense, moister | Grainy, flaky |
Flavor | Nutty, complex | Umami |
Aroma | Earthy, fruity, possibly barnyardy | Mild, Milky |
Colors | Varies | Straw or light straw |
Forms | Cylindrical | Cylindrical, slightly convex sides |
Age | 5 months to 24+ | 12 to 36 months |
Rennet Type | Animal | Calf rennet |