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Gruyère Cheese vs Provolone Cheese
Gruyère Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Gruyère Cheese and Provolone Cheese, including:
- "What is the difference between Gruyère Cheese and Provolone Cheese?"
- "Is Gruyère Cheese and Provolone Cheese the same?"
- "How does Gruyère Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Provolone Cheese?"
- "Is Gruyère Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Gruyère Cheese comes from Switzerland. Provolone 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). Provolone is not a protected cheese.
Milk Type and Treatment
Gruyère Cheese is made with cow milk that is typically raw. Provolone Cheese is made with cow milk.
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". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet.
Ranking
Gruyère is ranked #34 out of 996 types based on community views. Provolone is ranked #4 out of 996 types based on community views.
Pairing Comparison
| Gruyère | Provolone | |
|---|---|---|
| Best Pairings | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms | Pastrami, Salami |
| Other Good Pairings | Asparagus, Madeira, Olives, White Burgundy | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Gruyère and Provolone pages.
Side-by-Side Comparison Table
| Gruyère Cheese | Provolone 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 | Not Specified |
| 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 | Not Specified |
| Texture | Dense, moister | Semi-hard, artisan |
| Taste | Nutty, complex | Tangy |
| Aroma | Earthy, fruity, possibly barnyardy | Pleasant |
| Colors | Varies | Pale yellow |
| 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 semi-hard, artisan consistency, Provolone might be the better pick. Gruyère has a nutty, complex taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
