All Comparisons

Stilton Cheese vs Gruyère Cheese

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.

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.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Stilton Cheese has a PDO (1996). Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

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

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 . 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 has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

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

Stilton Cheese Gruyère Cheese
Country of Origin United Kingdom Switzerland
Specific Origin Nottinghamshire, Leicestershire, Derbyshire Switzerland, specifically the Gruyère region.
Certification PDO (1996) AOP (2007)
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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