All Comparisons

Gruyère Cheese vs Parmigiano Reggiano Cheese

Gruyère Cheese

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

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

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.

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
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