Cheese And Gur: Exploring Similarities And Differences

Cheese is a beloved dairy product with a vast range of varieties, textures, and flavours. One of the most popular types of cheese is Gruyère, a hard Swiss cheese named after the town of Gruyères in Fribourg. It is made from cow's milk and is usually aged for at least five months, resulting in a complex, nutty, and slightly sweet flavour. Its versatility makes it a favourite for melting, grilling, and fondue, as well as being a key ingredient in French onion soup. Given its popularity, it is no surprise that there are many cheeses similar to Gruyère. Here are some of the closest alternatives:

Swiss cheese

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg and is the most popular Swiss cheese in Switzerland and most of Europe. It is also considered a Swiss-type or Alpine cheese.

Gruyère is made from cow's milk and is usually aged for six months or longer, producing a pale-yellow cheese with very few holes. The flavour begins creamy, nutty, and a little bit earthy, but the longer it's aged, the more complex it will be. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture.

The process of making Gruyère involves adding natural culture and rennet to cow's milk, encouraging coagulation, and eventually creating a firm curd. The milk is not heated before being curdled, allowing it to maintain its aromatic, full body. The curd is then cut and separated, drained, and poured into moulds to be compressed for 20 hours. The wheels are then removed from their moulds and soaked in brine, making them ready for ageing. During the initial storing, the cheeses are tended to daily for three months, after which they are moved to more humid cellars. At least five months in the cellars are needed for the cheese to develop the characteristic Gruyère flavour, with some spending up to 18 months maturing.

Gouda

The process of making Gouda involves pouring fresh milk into a large vat. Depending on the type of Gouda, the milk is either raw or pasteurised. Natural bacteria and rennet are then added to coagulate the milk and form the curd. When firm, the curd is separated and placed in a mould. The cheese obtains its characteristic density from being compressed by weights, and is then ready for brining. The salt from the brine slows down any unwanted bacterial activity and promotes the iconic Gouda flavour. A natural cheese coating is applied to help shield against contamination, before it is finally set to age. A steady lukewarm temperature encourages the flavours to flourish while simultaneously allowing the cheese to release moisture, resulting in a dense and consistent texture. Gouda can spend anywhere from four weeks to over 12 months maturing, resulting in vastly different outcomes.

Emmental

The cheese is made from unpasteurized or raw cow's milk, although some Emmental-style cheeses are made with pasteurized milk, particularly in the USA. It has a mild, nutty, and slightly sweet flavour, with a creamy and somewhat firm texture. The flavour can vary depending on the age of the cheese, with the aging period ranging from 2 to 18 months. Younger Emmental has a milder taste, while older varieties have a more robust, pronounced flavour.

The process of making Emmental involves using raw milk, cultures, rennet, and a specific strain of bacteria. Three types of bacteria are needed: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. The bacteria produce gas as they consume the lactose in the milk during fermentation, resulting in the formation of the characteristic holes.

The Emmental region in Switzerland, where the cheese originates, is a valley in west-central Switzerland, forming part of the canton of Bern. The region is devoted mainly to farming, particularly dairy farming, and is known for its ideal climate, lush green pastures, and rich soil, providing perfect conditions for dairy farming and cheesemaking.

Comté

The cheese is made in discs that are between 40 and 70 cm in diameter and about 10 cm in height. Each disc weighs up to 50 kg, with a fat content of around 45%. The rind is typically a dusty brown colour, and the interior, or pâte, is a pale, creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet.

The process of making Comté is highly regulated by AOC standards, which prescribe strict rules for everything from the breed of cow to the maximum distance between pasture and dairy. The regulations also require that the milk be transported to the production site immediately after milking, and that it be used raw, with only one heating allowed during the renneting process.

The ideal temperature for storing Comté is between 4-8°C (45-55°F), which is slightly warmer than a typical refrigerator. It should be wrapped in wax paper or parchment and stored in a covered container in the cheese drawer. For the best flavour, it is recommended to let it sit at room temperature for an hour before serving.

Fontina

Young Fontina has a softer texture and is suitable for fondue. It can also be used in recipes that call for a smooth, melty cheese, such as cheese sauces, casseroles, and gratins. Fonduta alla valdostana (or Fondue à la valdôtaine in French) is a traditional dish from the Aosta Valley made with Fontina whipped with milk, eggs, and truffles. Mature Fontina, on the other hand, is harder and can be grated over soups, pasta dishes, rice, risotto, vegetables, and salads.

Frequently asked questions