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Gruyère Cheese vs Roquefort Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Roquefort Cheese uses milk that is sheep’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, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

The flavor and aroma details of Gruyère Cheese are not available. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Detailed information on the appearance and aging of Gruyère Cheese is not available. Similarly, Roquefort Cheese features a color that is blue-veined, comes in wheels, wrapped in impermeable foil, and has an aging period of minimum of 90 days, average of 5 months.

Rind and Rennet Type

Information on the rind and rennet type of Gruyère Cheese is not provided. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Gruyère Cheese Roquefort Cheese
Country of Origin Switzerland France
Specific Origin Switzerland, specifically the Gruyère region. Roquefort-sur-Soulzon, south of France
Certification PDO (1996), AOC (1925)
Milk Type Sheep’s milk
Milk Treatment Raw
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Texture Moist, very creamy
Flavor Mild to strong
Flavor Notes Buttercream smooth to salty and sharp
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal