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Gruyère Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Parmigiano Reggiano Cheese uses milk that is cow's milk and is typically raw 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, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

Flavor and Aroma

The flavor and aroma details of Gruyère Cheese are not available. Similarly, Parmigiano Reggiano Cheese is described by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Its aroma is described as mild, milky.

Appearance and Aging

Detailed information on the appearance and aging of Gruyère Cheese is not available. Similarly, Parmigiano Reggiano Cheese features a color that is straw or light straw, comes in cylindrical, slightly convex sides, and has an aging period of 12 to 36 months.

Rind and Rennet Type

Information on the rind and rennet type of Gruyère Cheese is not provided. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Gruyère Cheese Parmigiano Reggiano Cheese
Country of Origin Switzerland Italy
Specific Origin Switzerland, specifically the Gruyère region. Emilia-Romagna region
Certification PDO (1996)
Milk Type Cow's milk
Milk Treatment 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 Hard
Texture Grainy, flaky
Flavor Umami
Flavor Notes Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty
Aroma Mild, Milky
Colors Straw or light straw
Forms Cylindrical, slightly convex sides
Age 12 to 36 months
Rennet Type Calf rennet