Fans of cheese enjoy a different experience with every type of cheese they try. Going deeper into the world of cheese, you will uncover a new variety almost daily.
You will love a bite of Gruyere or Cheddar if you are into fine and tasty cheese. These two can often be confused with one another, despite their notable differences.
If you are curious about the distinctions between Gruyere and Cheddar, this blog post will give you proper insight. In this comparison, we will shed light on the differences and typical characteristics of both types of cheese.
Table of Contents
What is Gruyere Cheese?
Gruyere cheese falls into the category of Swiss cheese. It is a hard, yellow cheese originally made in the Alpine region. The name of this cheese type comes from the village where the cheese was first made.
As a type of Swiss cheese, you will find holes in it. However, Gruyere does not have the standard large holes. Its holes are relatively small, just like what you would find in Havarti.
Gruyere cheese is known for its buttery, rich taste, and its flavor can also be nutty. This cheese is made from full-cream cow’s milk. You can enjoy this rich cheese in a grilled cheese sandwich.
Also, you can cut it into slices and enjoy it as a snack. Additionally, Gruyere cheese is a main ingredient in the cheese fondue dish.
Gruyere belongs to the more expensive kinds of cheese. It usually ages for 6 months to gain its firmness and rich flavor. However, some cheesemakers would let it age for about 2 years. Younger versions of Gruyere can melt easier and have a very mild taste.
What is Cheddar Cheese?
Cheddar cheese originated in the UK. Its recipe emerged in the 12th century and is currently one of the most highly preferred cheese types worldwide.
Unlike many types of cheese, Cheddar cheese does not have any label protection. This means that anyone worldwide can make and sell cheddar cheese without any legal troubles.
Cheddar comes in different colors, but orange and yellow are the most common. In the UK, orange is the original color, but Cheddar is known to be pale or light yellow in other parts of the world.
Like Parmesan, Cheddar has a hard texture. The flavors of Cheddar vary depending on how long it has been aged. Aged Cheddar will have a sharp flavor, while young cheese has a mild taste.
To begin eating Cheddar, it must be at least 9 months old. However, there are cheese makers who let cheddar age for 2 years. Cheddar cheese is rich in protein, calcium, and fat. If you consume 100 grams of Cheddar, your body will receive around 10 grams of fat.
What are the Differences between Gruyere and Cheddar?
Cheddar and Gruyere cheese are different in every possible way. When put on a plate together, you can easily spot their differences.
From the taste to the origin and everything in between, you’ll discover key distinctions that give each type its distinguishing features.
1. Origin
Gruyere and Cheddar belong to different parts of the world. Cheddar came from the UK. It originated from one of the villages in Somerset.
Gruyere, on the other hand, came from Switzerland. It originated in the Alpine region, particularly Gruyere in Fribourg.
2. Texture
The texture and consistency of both kinds of cheese are similar, but there is some distinction. Generally, both types of cheese are classified as hard cheese.
Cheddar, especially when properly aged, gains a firmer texture. Gruyere, on the other hand, has a grainy, creamy, and dense texture. Generally, you will find Gruyere softer and smoother than Cheddar.
3. Appearance
As a type of Swiss cheese, Gruyere has small holes. Standard Swiss cheese, like Emmental, indeed has big holes that differ from Gruyere. On the other hand, Cheddar is devoid of any small or large holes.
4. Taste
The difference in making both types of cheese is reflected in their taste. Cheddar tends to have a sharper taste, while Gruyere has a nutty and mild flavor. It has a slightly sweet flavor.
5. Color
In terms of color, you can find a notable difference in the shades. You can find Gruyere in one particular shade: rusty pale brown.
Cheddar, on the other hand, comes in different colors. You can find yellow, orange, or white Cheddar. This color variety depends on the area of making.
6. Aging
Both types of cheese age differently. Gruyere is supposed to only age for a short time. It usually ages between 5 and 6 months. Cheddar, on the other hand, takes about 24 months to mature.
7. Nutritional value
Both types of cheese come from whole cow’s milk, so they provide almost the same nutritional value. However, Gruyere can give you more calcium, zinc, protein, B12, and B3 vitamins.
Cheddar can give you more B2 and iron. Generally, the nutritional value of Gruyere cheese is higher, but it can also give you a bit more saturated fat. So, consume wisely.
8. Label protection
In this point of comparison, both types of cheese go their separate ways. Cheddar does not have a protected label name. So, you can get it easily anywhere around the world. Gruyere, on the other hand, is a protected label.
So, it is only made in Switzerland. You can’t get it elsewhere in Europe. However, this kind of protection for Gruyere’s name is not applicable in the US.
9. Making process
Despite coming from the same source and using rennet for their curdling, both types of cheese are made in different ways. Making Cheddar requires acidifying the cheese curds. This step is not included in the making of Gruyere.
Gruyere vs Cheddar: Are they the same?
No, Gruyere and Cheddar are not the same types of cheese. They both come from the same dairy source. But aside from this, they could be different. Cheddar, is hard with a tangy and sharp taste.
Gruyere has a mild taste and smooth texture. The former comes in orange, yellow, or white, while the latter comes in a pale rusty brown.
Additionally, Gruyere has small holes, while Cheddar lacks any holes. Also, Gruyere can give you more nutritional value. In Europe, Gruyere cheese has a protected name. This is not applied in the US, though.
Cheddar’s name is not protected throughout the world. Last but not least, Gruyere and Cheddar are made in different ways. Generally, making Gruyere has fewer steps.
After acquiring a professional culinary education at the Culinary Institute of America, Andrew honed his culinary expertise by working in some of the most prestigious restaurants and catering companies, where he gained valuable experience in crafting delicious and visually stunning gourmet dishes.
