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Gruyère Cheese vs Pecorino Romano Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

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, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

The flavor and aroma details of Gruyère Cheese are not available. Similarly, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

Appearance and Aging

Detailed information on the appearance and aging of Gruyère Cheese is not available. Similarly, Pecorino Romano Cheese features a color that is white interior, pale yellow to brown/black rind, comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide, and has an aging period of 5–8 months or longer.

Rind and Rennet Type

Information on the rind and rennet type of Gruyère Cheese is not provided. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

Gruyère Cheese Pecorino Romano Cheese
Country of Origin Switzerland Italy
Specific Origin Switzerland, specifically the Gruyère region. Lazio, Sardinia, Grosseto
Certification DOP (1996)
Milk Type Ewe's milk
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. ~36%
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Rind Pale yellow to brown or black
Texture Hard
Flavor Sharp, salty
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors White interior, pale yellow to brown/black rind
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer
Rennet Type Rennet