All Comparisons

Wensleydale Cheese vs Gruyère Cheese

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

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

Certification

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

Milk Type and Treatment

Wensleydale Cheese is made with cow milk that is typically other. Gruyère Cheese is made with cow milk that is typically raw.

Composition and Texture

Wensleydale's texture can be described as "firm and crumbly". 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

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

Appearance and Aging

Wensleydale Cheese's appearance is colored creamy white and is aged 1 to 4 months old . 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.

Wensleydale Cheese Gruyère Cheese
Country of Origin United Kingdom Switzerland
Specific Origin Yorkshire Dales Switzerland, specifically the Gruyère region.
Certification AOP (2007)
Milk Type Cow’s milk Cow’s milk
Milk Treatment Pressed 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 Firm and crumbly Dense, moister
Flavor Fresh, lemony tang Nutty, complex
Aroma Earthy, fruity, possibly barnyardy
Colors Creamy white Varies
Forms Cylindrical
Age 1 to 4 months old 5 months to 24+
Rennet Type Animal
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