, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyère Cheese vs Romano Cheese
Gruyère Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Gruyère Cheese and Romano Cheese, including:
- "What is the difference between Gruyère Cheese and Romano Cheese?"
- "Is Gruyère Cheese and Romano Cheese the same?"
- "How does Gruyère Cheese compare to Romano Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Romano Cheese?"
- "Is Gruyère Cheese or Romano 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.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Gruyère Cheese comes from Switzerland. Romano 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). Romano is not a protected cheese.
Milk Type and Treatment
Gruyère Cheese is made with cow milk that is typically raw. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
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". Romano's texture can be described as "hard".
Taste and Aroma
Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Romano Cheese's rind is described as natural .
Ranking
Gruyère is ranked #26 out of 996 types based on community views. Romano is ranked #180 out of 996 types based on community views.
Pairing Comparison
| Gruyère | Romano | |
|---|---|---|
| Best Pairings | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms | No pairings listed. |
| Other Good Pairings | Asparagus, Madeira, Olives, White Burgundy | No additional pairings listed. |
For more details, check the full pairing guides on the Gruyère and Romano pages.
Side-by-Side Comparison Table
| Gruyère Cheese | Romano 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, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| 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 | Natural |
| Texture | Dense, moister | Hard |
| Taste | Nutty, complex | Mild, sharp, tangy |
| Aroma | Earthy, fruity, possibly barnyardy | Strong |
| 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 hard consistency, Romano might be the better pick. Gruyère has a nutty, complex taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
