Okay, other than having seven letters and beginning with 'G,' these two cheeses could not be more different, IMO.
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex.
I chose Gruyere because I truly love it and the many ways to enjoy it. I am hoping to get new ideas over the month.
I love the flavor/type/style of cheese that includes Swiss, Ementhaler, Jarlsberg, Raclette, and Gruyere cheeses. Of those, Gruyere is my favorite which is why I selected it as COTM for August 2013.
I went to Whole Foods today and picked up two different Gruyeres. I plan to stop at Trader Joe's tomorrow to see what they have to offer and then begin tasting away.
As i mentioned on the April-August COTM thread, my sweet mom just passed away. I chose Gjetost in her honor as it was her favorite cheese. She was not a cheese connoisseur by any stretch of the imagination, but Gjetost was her favorite cheese and it would give her joy to have others expand their horizons by giving her beloved 'peanut butter cheese' (as she called it) a try.
Gjetost is a brown Scandinavian goat cheese made from goat's milk. The cooking process turns the milk sugar into caramel, giving it a brown color and sweet flavor. Gjetost is a subtype of Brunost (literally translated, 'brown cheese.'
The brand of Gjetost most commonly sold in the US is Ski Queen. It can be found at Whole Foods and many other grocery stores (middle range to upscale). My favorite brand found in the US is Ekte Gjetost and can be purchased at Scandinavian stores and iGourmet.