If you’re looking for a cheesy alternative to parmesan, Gruyère might be the cheese for you.
Parmesan and Gruyère are both types of cheese made from cow’s milk, but they do have some significant differences.
In this blog post, we’ll discuss the key distinctions between these two kinds of cheese so that you can decide which one is right for your next recipe.
Feature Comparison: Parmesan or Gruyère?
Are you looking for cheese with a strong, nutty flavor? Or are you in the mood for something more mellow and creamy?
Gruyère is a Swiss-style alpine cheese similar to Emmental which originates from Switzerland, while parmesan comes from Italy.
Parmesan is an umbrella term, the best-known parmesan is Parmigiano Reggiano from Italy. Read the differences between Parmesan and Parmigiano Reggiano in another post. Both Parmigiano Reggiano and Gruyere are PDO (Protected Designations of Origin) in the EU. Flavorwise, Parmigiano Reggiano is particularly similar to the aged version of Gruyère.
It’s worth noting that parmesan in general has a stronger, nuttier flavor than Gruyère — due to longer ripening time. It tends to be harder and drier than Gruyère. Parmesan is commonly aged between 12-36 months.
In contrast, Gruyère is typically moister, softer, smoother, and creamier than parmesan. If you go for a slightly aged version, it will have a good pleasant nutty, earthy flavor. Gruyère is younger and is usually aged for about 3-12 months.
Gruyère and parmesan also differ in terms of their texture. Parmesan has a grainy, crumbly texture which makes it perfect for shredding or grating. On the other hand, Gruyère does not have this same graininess — it has a more uniform consistency throughout. Gruyère is great for melting, making it ideal for classic fondue.
Due to its overall stronger flavor profile, parmesan is best used in dishes where it can be the star ingredient. For instance, parmesan is often used in Italian dishes such as lasagna, risotto, and pizza. It can be just as delicious sprinkled on top of salads or soups.
Gruyère, on the other hand, is milder and more versatile to not overpowered dishes where it can be melted and incorporated into a sauce, such as macaroni and cheese or fondue. It’s also excellent in quiches and tarts.
Can I Substitute Gruyère for Parmesan?
In some cases, you can substitute Gruyère for parmesan — but it’s not recommended to do so in all recipes.
Parmesan is the best option if you’re looking for a cheese with more intense flavor, whilst Gruyere is better suited for dishes where its creamier texture and milder taste will enhance the overall flavor.
When substituting Gruyère for Parmesan, you may need to adjust your quantities as Gruyère is mellower in flavor. It’s recommended to start with smaller amounts and add more if necessary.
Parmesan is also saltier than Gruyère, so you may want to reduce the amount of salt called for in the recipe if you’re using Gruyère as a substitute.
Now that you know the key differences between parmesan and Gruyère, you can decide which cheese is right for your next dish. Will it be the strong, nutty flavor of parmesan or the mellow, creamy taste of Gruyère?
The choice is yours!