All Comparisons

Gruyère Cheese vs Stilton Cheese

Gruyère Cheese

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.

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Comparing the Two Cheeses

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). Stilton Cheese has a PDO (1996).

Milk Type and Treatment

Gruyère Cheese is made with cow milk that is typically raw. Stilton 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".

Flavor and Aroma

Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

Appearance and Aging

Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ .

Rind and Rennet Type

Gruyère Cheese's rind is described as natural, orangy and uses animal rennet.

Gruyère Cheese Stilton Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Switzerland, specifically the Gruyère region. Nottinghamshire, Leicestershire, Derbyshire
Certification AOP (2007) PDO (1996)
Milk Type Cow’s milk Cow’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.
Rind Natural, orangy
Texture Dense, moister
Flavor Nutty, complex
Aroma Earthy, fruity, possibly barnyardy
Colors Varies
Forms Cylindrical
Age 5 months to 24+
Rennet Type Animal
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