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Gruyère Cheese vs Stilton Cheese
Gruyère Cheese
Stilton Cheese
In this article, we'll explore the answers to the most common questions about Gruyère Cheese and Stilton Cheese, including:
- "What is the difference between Gruyère Cheese and Stilton Cheese?"
- "Is Gruyère Cheese and Stilton Cheese the same?"
- "How does Gruyère Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Gruyère Cheese compare to Stilton Cheese?"
- "Is Gruyère Cheese or Stilton 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.
Stilton Cheese Overview
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
Country of Origin
Gruyère Cheese comes from Switzerland. Stilton Cheese originated from England.
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). 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 that is typically pasteurized.
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". Stilton's texture can be described as "hard, blue-veined".
Taste and Aroma
Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Stilton Cheese has a spicy, strong taste.
Appearance and Aging
Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . Stilton Cheese has a color of blue-grey .
Rind and Rennet Type
Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Stilton Cheese's rind is described as natural .
Ranking
Gruyère is ranked #35 out of 996 types based on community views. Stilton is ranked #23 out of 996 types based on community views.
Pairing Comparison
| Gruyère | Stilton | |
|---|---|---|
| Best Pairings | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms | Barleywine, Madeira |
| Other Good Pairings | Asparagus, Madeira, Olives, White Burgundy | No additional pairings listed. |
For more details, check the full pairing guides on the Gruyère and Stilton pages.
Side-by-Side Comparison Table
| Gruyère Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Switzerland | England |
| Specific Origin | Switzerland, Specifically The Gruyère Region. | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | AOP (2007), PGI (2007), GI (2011) | PDO (1996) |
| Milk Type | Cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| 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, blue-veined |
| Taste | Nutty, complex | Spicy, strong |
| Aroma | Earthy, fruity, possibly barnyardy | Not Specified |
| Colors | Varies | Blue-grey |
| 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, blue-veined consistency, Stilton might be the better pick. Gruyère has a nutty, complex taste, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.
