Roquefort Cheese vs Gruyère Cheese
Roquefort Cheese
Gruyère Cheese
In this article, we’ll explore the answers to the most common questions about Roquefort Cheese and Gruyère Cheese, including:
- "What is the difference between Roquefort Cheese and Gruyère Cheese?"
- "Is Roquefort Cheese and Gruyère Cheese the same?"
- "How does Roquefort Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Roquefort Cheese compare to Gruyère Cheese?"
- "Is Roquefort Cheese or Gruyère Cheese better?"
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
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 <a href="https://anycheese.com/glossary/fondue/" title="Learn All About Fondue">fondue</a> and is also used in French onion soup, croque-monsieur, and various baked dishes.
Comparing the Two Cheeses
Ranking
Roquefort is ranked #19 out of 377 types based on community views.
Gruyère is ranked #41 out of 377 types based on community views.
Country of Origin
Roquefort Cheese comes from France. Gruyère Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Gruyère Cheese has a AOP (2007).
Milk Type and Treatment
Roquefort Cheese is made with sheep milk that is typically raw. Gruyère Cheese is made with cow milk that is typically raw.
Composition and Texture
Roquefort's texture can be described as "moist, very creamy". 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 none. Gruyère's texture can be described as "dense, moister".
Flavor and Aroma
Roquefort Cheese has a mild to strong flavor. Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
Appearance and Aging
Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Roquefort Cheese uses animal rennet. Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Side-by-Side Comparison Table
Roquefort Cheese | Gruyère Cheese | |
---|---|---|
Country of Origin | France | Switzerland |
Specific Origin | Roquefort-sur-Soulzon, south of France | Switzerland, specifically the Gruyère region. |
Certification | PDO (1996), AOC (1925) | AOP (2007) |
Milk Type | Sheep’s milk | Cow’s milk |
Milk Treatment | Raw | 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 | Moist, very creamy | Dense, moister |
Flavor | Mild to strong | Nutty, complex |
Aroma | Earthy, fruity, possibly barnyardy | |
Colors | Blue-veined | Varies |
Forms | Wheels, wrapped in impermeable foil | Cylindrical |
Age | Minimum of 90 days, average of 5 months | 5 months to 24+ |
Rennet Type | Animal | Animal |