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Jun 15, 2008 04:24 AM

gruyere and parmigianno cheese??

does parmigianno cheese taste like gruyere? becoz i got some parmigianno from the market and it tastes like gruyere .... advice needed

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  1. My brain is telling me Parmigiano and Gruyere do not taste alike. Perhaps similar, but the Gruyere has a milder, nutty taste while the Parmigiano has a more agressive fruity/nutty flavor. Also I think the Gruyere might look different and is a softer cheese
    Did you buy imported Parm?

    1. No, and they have very different textures and appearance, too. Do you think you were given the wrong cheese? Parmigiano has a much sharper taste, is harder while Gruyere is soft. You can cut gruyere with a wire cutter but I use a blade w/ parmigiano.

      6 Replies
      1. re: chowser

        I agree with you generally, but I think that an aged parmigiano can have a nutty flavor that might resemble that of gruyere. That said, the texture is so different, that I think it would be hard to confuse them, as you said. Maybe the OP could post a photo of the cheese! Plus, true parmigiano reggiano should have the rind that is clearly marked as same.

        1. re: MMRuth

          Agreed. The rind is a tell-tale marker for Parmigiano and will indicate whether or not is the true, imported variety (Reggiano). If it is a domestic variety, then some variation in flavor among brands is to be expected. Even an aged Gruyere, however, will be less crumbly and different in color (more yellow and less cream/gold) than just about any Parmigiano. Could the cheeses have been labeled incorrectly? Perhaps you could upload a photo for us to check out?

            1. re: Lucil

              That sure looks like Parm Reg to me...

              1. re: bulavinaka

                I agree - I wonder if it's just a more aged PR than the OP is used to, which may, as I wrote above, give it a somewhat nuttier taste reminiscent of Gruyere.

              2. re: Lucil

                I agree with those who ID it as Parmigiano. If you typically buy this same cheese, and think that it tastes "off" this time, I suggest you take it back and explain. It could have been adversely affected by improper storage. Other than that, it looks like you got the correct product.

        2. I agree that gruyere can taste a bit like parmiagano, but the texture is very different. Parmesan is slightly grainy, whilst gruyere is firm but smooth.

          1. I must admit, i find the tastes of raw gruyere and parmigianno to be very different. Raw gruyere, like Emmentaler, has a very specific taste that I associate with these types of cheeses, I'm trying to identify it, but I can't quite put my finger on it. I call it "the swiss cheese taste". This taste disappears when you cook the cheese. If anyone can help me characterize this taste, I'd be grateful. It is a sharp attack of the cheese, and it is distinctive of Swiss cheese. Please keep in mind, I an not referring to processed Swiss cheeses that you can get in places like Subway. I notice this characteristic in both raw milk and pasteurized forms of different varieties of Swiss cheeses.

            2 Replies
            1. re: moh

              Parmigiano and Gruyere are definitely different. I think I know what you mean, moh, about the common qualities in cheeses of Swiss origin. There's a slightly bitter bite to them that dissipates somewhat when they are melted, as in fondue. I taste this more in classic Swiss or Emmentaler than I do in Gruyere, but that may be because I tend to eat aged Gruyere more than softer, fresher ones.

              1. re: vvvindaloo

                vvvindaloo, I would agree that this quality of Swiss cheese is more noticeable in classic Swiss and Emmentaler, and less pronounced in Gruyere and cheeses like Appenzeller. It sounds to me like you know what I am talking about and trying to describe. Best I've been able to do is "the Swiss cheese taste". Sometimes words just fail you.

            2. I recently picked up some cave aged gouda from TJ's, and it tasted like parm. The texture was smoother, but it probably had 90% of the flavor profile of a middle of the line parm. Kind of disappointing, actually. I'd much rather have a decent asiago, which I consider my favorite cheese to eat by itself with no additional ingredients added; e.g. feta is my favorite, but is always better with good greek mountain oregano and extra-virgin olive oil. The flavor of cheese can be affected by many different factors, though, so make sure you try a good quality offering from another purvayor before making a judgement. I certainly will in my case.