There are many different types of cheese in the world, but two of the most popular are cheddar and gruyère.
Though they may seem similar, there are some key differences between the two that set them apart.
In this article, we will compare cheddar and gruyère, and exploring everything from their history to nutritional value.
What are the Differences?
So, what are the differences between cheddar and gruyère? The first thing to note is that cheddar is a British cheese, while Gruyère is Swiss. They are both cow milk cheese, while other varieites of Gruyère include goat and sheep milk.
Be noted that the cheddar made in the United States is quite different from the English cheddar.
Cheddar is a hard, crumbly cheese, while Gruyère is a softer, meltable cheese. Cheddar has a sharper and much saltier flavor, while Gruyère is a little nuttier and earthier.
Cheddar has a wider age range than Gruyère – it has a longer maturation period (2-18 months as opposed to 5-12 months).
Cheddar is usually harder and dryier, thus a longer shelf life than Gruyère.
Gruyère has a nuttier flavor than cheddar which makes it perfect for eating with wine or in quiche. Cheddar is a versatile cheese to use in cooking, it also can be eaten alone or with fruits and bread.
Though they have some similarities, cheddar and gruyère are two very different cheeses with their own unique flavors and textures. So the next time you’re looking for something a little different to add to your cheese board, be sure to try out both cheddar and gruyère!
How do they Compare Nutritionally?
Nutritionally, cheddar and gruyère are both high in protein and calcium. We have talked about both the healthy and unhealthy part of cheddar cheese in another article previously.
Overall, cheddar and gruyère are both very similar in terms of nutritional value, according to the USDA data. There is no particular high advantage of choosing one over the other.
But if you want to consume less sodium, then gruyère might be a better choice for you. Gruyere does have a slightly higher Vitamin B12 level than cheddar, but this difference is not too significant.
Cheddar and Gruyère are both cow milk cheeses. Cheddar has a process called cheddaring in which the curds are cut, stacked, and turned. This squeeze the whey out of the curds, and develops the cheese’s acidity. Gruyère does not have this process, and instead is cooked more slowly and pressed for long hours, similar to how asiago is made.
Cheddar cheese is typically much less expensive than Gruyère, and this is likely because the cheddar cheese have high domestic supplies in the United States and good popularity — also be made in larger quantities, which keeps the cost down. You can typically buy per pound of cheddar in less than $10, the vintage one will cost more.
Gruyère cheese is usually imported so it tends to be more expensive. It generally cost about $25-30 per pound. For example, this Gruyère de Comte is at $28 per pound.
Can I substitute Gruyère for Cheddar ?
Yes, you can substitute Gruyère for Cheddar in most recipes. However, cheddar has a stronger flavor, so it may not be as tasty if you’re using a dish that is not heavily flavored with other ingredients.
Can I use cheddar instead of Gruyère in Quiche?
Yes, you can use cheddar instead of Gruyère in quiche. In fact, they are both used in many quiche recipes. Some other popular cheeses to consider include feta, goat cheese, and Swiss cheese (emmental).