This post contains affiliate links.
From American Swiss cheese to the more uncommon Tête de Moine Cheese, Sarah Bond, a food scientist, is going in-depth about 19 substitutes for gruyere cheese. Whether you need it for a recipe or just want to try new cheeses, we’re breaking down the best gruyere cheese substitutes here!
What is Gruyere Cheese?
Gruyere is a Swiss cheese variety named after the Swiss town of Gruyères. It has a nutty and slightly sweet flavor and is made from cow’s milk. It is a firm cheese that melts very well, making it the gold standard for use in fondue and French onion soup and also a great option for Mac’ n Cheese.
The nutty flavor pairs well with sauteed mushrooms, caramelized onions, spinach, or sliced ham, so it goes well on any cheese board. Gruyere is the go-to cheese for potatoes Au Gratin, or really any Au Gratin recipe. While Cheddar is the American favorite for mac & cheese, gruyere deserves at least an honorable mention, and Gruyere is the clear favorite in the European mac n cheese known as German Kasespatzle.
How Is Gruyere Cheese Made?
Production starts by warming cow’s milk in large vats to a temperature around 93-95F. A lactic acid bacterial starter culture is added to the milk which helps to acidify the milk and initiate the fermentation process. The enzyme rennet is added to the milk to coagulate it and cause it to curdle forming a gel-like substance. The coagulated milk is cut into small curds, and the curds are then stirred to release whey. The size of the curds can affect the texture of the final cheese.
The curds are then gently cooked to remove still more whey and develop the desired texture before the curds are placed into molds and pressed to shape the cheese. The cheese wheels are then salted either by dry salting or brining. Salt enhances the flavor, helps preserve the cheese, and influences its texture.
Finally, and perhaps most importantly, Gruyère is aged from six months to over a year. During this critical time, the cheese develops its characteristic flavor and texture. There was once a time when Gruyère was only aged in cool, humid caves. This is not strictly adhered to today, but many producers of Gruyere still pride themselves on their cave-aging.
What does Gruyere Cheese Taste Like?
Gruyere is firm and pale yellow and becomes very creamy when melted. It is nutty, slightly sweet, and savory, but the taste can vary depending on factors such as the age of the cheese and each manufacturer’s production and aging techniques.
Young Gruyère has a milder, creamier taste than aged Gruyère which has a stronger flavor. The texture also changes as it ages. The cheese develops small crunchy crystals.
19 Gruyere Cheese Substitutes
There is a whole world of different types of cheese you could use as an alternative to Gruyere. We are going to list 19 in the order the group of us here at Live Eat Learn preferred them. We don’t claim this to be either scientific or expert, just the result of a whole lot of test cooking and recipe tasting.
Emmental Cheese
What is Emmental Cheese?
Also known as Emmentaler, Emmental is a hard cheese made from cow’s milk that originated in the Emmental region of Switzerland. It is pale yellow in color and has characteristic holes. Emmental is typically aged for three to four months and has a mild, nutty flavor. The holes in the cheese are formed during the fermentation process when carbon dioxide is released.
Why is Emmental a good substitute for Gruyere?
Emmental has a similar texture and flavor which is admittedly a bit milder than Gruyere. Both cheeses are Swiss in origin and share a mild, nutty taste. Emmental also melts well, making it a good choice for recipes that require the gooey, melty goodness of Gruyere, such as in quiches, hot sandwiches, or fondue. It is also often used in Germany as a substitute in Kaesespatzle. I visited my parents in Germany most summers while in college, and have to say that if you haven’t tried kaesespatzle instead of mac and cheese, you really ought to.
Beaufort
What is Beaufort Cheese?
Beaufort is a firm, cow’s milk cheese from the Savoie region of the French Alps. It is specifically named after the Beaufortain Valley. The cheese has a pale yellow interior with a smooth creamy texture and a nutty flavor with a slight tanginess. Beaufort is typically aged for five to twelve months.
Why is Beaufort a good substitute for Gruyere?
The two cheeses share a similar Alpine origin and firm texture. They also have similar melting points, making their use in the kitchen similar. In France, it is often used in gratins, quiches, and fondues.
Fontina Cheese
What is Fontina Cheese?
This is a semi-soft cow’s milk cheese with a pale yellow interior and an earthy, nutty flavor. It comes from the Valle d’Aosta region in Italy. The cheese has a smooth and elastic texture with tiny holes scattered throughout the interior and is aged for about three months.
Why is Fontina a good substitute for Gruyere?
Gruyere and Fontina share a similar texture and flavor. Both cheeses have a semi-soft consistency and a nutty flavor. Fontina melts well, making it a good replacement in recipes that call for Gruyere. It is often used in fondues but also works well in gratins and sandwiches.
Fontina has a protected designation of origin (PDO) status in the European Union, meaning that true Fontina can only be produced in the designated regions. This makes it a little pricey, but no more so than cave-aged Gruyere.
Jarlsberg Cheese
What is Jarlsberg Cheese?
This is a Norwegian cheese known for its nutty, mildly sweet flavor, distinctive large holes, and smooth, creamy texture. It was created in the 1950s as an imitation of Swiss Emmental. The cheese is a semi-soft cow’s milk cheese made by adding specific bacteria that form the characteristic holes during the fermentation process. The cheese is then aged for several weeks.
Why is Jarlsberg a good substitute for Gruyere?
Jarlsberg and Gruyere melt similarly and share a mild, nutty flavor. Either can be used in dishes that require melted cheese, such as quiches, fondue, and sandwiches, and both will provide a creamy texture.
Comté Cheese
What is Comté Cheese?
Comté is a French cheese hailing from the Jura region. It is a firm, unpasteurized cow’s milk cheese with a nutty flavor. Comté is aged from a few months to several years, resulting in different intensities of taste and texture.
Comté cheese is crafted from the milk of Montbéliarde or French Simmental cows. The milk is collected from local farms and processed in cooperatives. The cheese-making process involves pressing the curds into large wheels, which are then aged in cellars. Comté’s distinctive flavor comes from the alpine grasses the cows graze on.
Why is Comté a good substitute for Gruyere?
Comté is an excellent substitute for Gruyere due to its nutty and slightly sweet flavor. Comté also has good melting properties, making it suitable for recipes that call for melted Gruyere. Not surprisingly, it is a good bit more expensive than Gruyere. We suggest using the younger less expensive cheese as a sandwich substitute and aged Comté in cheese boards or in French onion soup.
Appenzeller Cheese
What is Appenzeller Cheese?
As the name suggests, this Swiss cheese is originally from the Swiss Appenzell region. It’s a semi-hard, cow’s milk cheese with a robust flavor. The Swiss are quite proud of this cheese, and the method of producing it is strictly regulated. It is unusual in that during the 3-4 month aging process, the cheese is washed in a blend of herbs and spices that give Appenzeller its flavor.
Why is Appenzeller a good substitute for Gruyère?
Like other suitable alternatives to Gruyere, appenzeller has a similar semi-hard texture and melts well. It has a nutty flavor, making it a good substitute for Gruyère in many recipes like quiches and gratins, and of course, is a reasonable option for fondue.
Appenzeller is one of the few Swiss cheeses that is still made using raw milk. The unique blend of herbs and spices used during the washing process is a closely guarded secret, known only to a select few individuals in the production chain. This may be part of the reason Appenzeller is a bit pricey.
Maasdam Cheese
What is Maasdam Cheese?
This is a Dutch cheese that closely resembles Swiss Emmental as it was created as a hybrid of Gouda and Emmental. It is a heavily aged cheese with the distinctive holes of Swiss cheese. Maasdam is known for its mild, nutty flavor, smooth, creamy texture, and a flavor close to Gruyere.
Why is Maasdam a good substitute for Gruyere Cheese?
Due to its nutty flavor and smooth texture, Maasdam is a good substitute for Gruyere. While it may not have the exact same depth of flavor as Gruyere, the similarities make it suitable as a replacement wherever Gruyere is used.
Raclette Cheese
What is Raclette?
Raclette is both a dish and a cheese used to make a cheese dish native to Switzerland. The cheese is heated, traditionally in front of a fire, and boiled new potatoes or meat are held beneath to catch the dripping cheese.
Today, Swiss restaurants often use a heat lamp to melt the cheese and just drip it over a whole plate full of food rather than single pieces. The name “raclette” comes from the French word “racer,” which means “to scrape,” referring to the traditional method of melting the cheese and scraping it onto potatoes, bread, or vegetables.
Raclette is a semi-hard cheese that originated in Switzerland. It is made from cow’s milk and is typically aged for about three to six months. It has a smooth, creamy texture and a mild, nutty flavor.
Why is Raclette a good substitute for Gruyere?
Raclette has similar melting qualities and flavor (sort of) to Gruyere. Both kinds of cheese have a rich, creamy texture when melted, so using Raclette in fondue is an easy swap. Raclette tends to be a bit saltier than Gruyere.
Le Brouere Cheese
What is Le Brouere Cheese?
This is a semi-soft cow’s milk cheese from the Lorraine region of France. The name “Le Brouere” is derived from the region’s local dialect and refers to the ripening cellars where the cheese matures, not unlike the cave aging of Gruyere, though it is not aged as long. It is, however, similarly creamy.
Why is Le Brouere a good substitute for Gruyere?
Le Brouere’s rich creamy texture, coupled with its nutty and savory flavor, make it a suitable substitute for Gruyere. Both cheeses share a somewhat similar flavor, offering a blend of sweetness and earthiness. Le Brouere also melts well making it an easy substitute in recipes where Gruyere is called for, such as in fondue or gratins. Le Brouere is often used in quiche recipes, a dish Gruyere also goes well in.
L’Etivaz Cheese
What is L’Etivaz Cheese?
L’Etivaz is a Swiss cheese that hails from the Vaud Alps in Switzerland. This cheese is a classic Alpine variety, and its production is closely tied to traditional methods. It is a raw cow’s milk cheese and is known for its rich and nutty flavor. It is made exclusively during the summer and from the milk of cows grazing in alpine pastures. The milk is heated in copper cauldrons over an open wood fire, and then aged for a minimum of 130 days. Not surprisingly, it is a little expensive.
Why is L’Etivaz a good substitute for Gruyere?
Some cheese experts assert that L’Etivaz was the forerunner to Gruyere, which suggests that it is an excellent substitute for Gruyere. It shares a nutty and rich flavor, reliability, and texture.
Gouda Cheese
What is Gouda?
Gouda is the most popular cheese in the Netherlands. I lived in Rotterdam for five years, and can say this is no participation ribbon. The Dutch love their cheese. This semi-hard cheese is made with cow’s milk and, like Gruyere, is patiently aged.
Gouda is mild and creamy with a caramel flavor when young, and takes on an increasingly sharp, nutty, more robust flavor with age. Gouda is aged from a few weeks to 7 years depending upon the flavor desired.
Why is Gouda a good substitute for Gruyere?
Gouda is a good substitute for Gruyere due to its meltability though its taste is by no means a match. It has a similarly smooth and creamy texture when melted, making it suitable for a variety of dishes where Gruyere is commonly used, such as fondues, macaroni and cheese, warm sandwiches, and creamy soups.
Edam Cheese
What is Edam Cheese?
Edam cheese is a semi-hard cheese that originated in the Netherlands. It is known for its distinctive round shape and mild, nutty flavor. The cheese has a pale yellow interior and a recognizable red wax coating. Edam is traditionally made from cow’s milk and is one of the oldest cheeses still in production. The wax coating helps preserve the cheese and the aging process contributes to its firm texture and mild taste.
Why is Edam a good substitute for Gruyere?
Edam’s mild nutty flavor is not a match for Gruyere, but its similarity in texture and its ability to melt well make it a reasonable alternative where the distinctive Gruyere flavor is not crucial. It is typically a little less expensive than a cave-aged Gruyere. We like Edam on cheese boards. It is a great option in our ski hill charcuterie. I came up with this for ski trips while living in Holland. It is easily backpackable, and makes a great classy snack on the slopes, on hikes, or really anytime.
Engleberg Cheddar Cheese
What is Engleberg Cheddar Cheese?
This is a cheddar from the Englebert region of the UK. Englebert is a firm and smooth-textured cheese made from cow’s milk with a flavor that may be somewhat similar to Gruyere. Like Gruyere, Engleberg is typically aged for 5 months or longer, resulting in a sharper flavor.
Why is Engleberg a good substitute for Gruyere?
Engleberg can be a possible substitute for Gruyere, as its sharp and nutty flavor is reasonably similar to Gruyere’s. Its reliability is also a plus, making the substitution easy.
Graviera Cheese
What is Graviera Cheese?
Graviera is a Greek cheese produced mostly on the Island of Crete. It is normally made from sheep’s milk, but there are variations using a mix of sheep and goat milk. Graviera is firm with a slightly sweet, nutty flavor.
Why is Graviera a good substitute for Gruyere?
While the flavors are definitely different, the two cheeses share enough similarities to be interchangeable in many recipes that require melting and a rich, savory taste. This is probably only a good substitute if you are just a fan of Graviera.
White Cheddar
What is White Cheddar Cheese?
This popular cheese variety originated in England but is now produced worldwide. It’s made from cow’s milk and undergoes a cheddaring process, where the curds are cut into small pieces, stacked, and then turned to create its characteristic texture. The name “white cheddar” refers to its pale color, which is natural and not the result of any additional ingredients.
Why is White Cheddar a good substitute for Gruyère?
This is a suitable, though perhaps not ideal, substitute for Gruyère due to its sharp and tangy flavor. While it lacks some of the nuttiness of Gruyère, it offers a robust taste that works with a lot of recipes. Its melting characteristics also make it a versatile cheese for cooking. Use it in macaroni and cheese and hot sandwiches.
What also makes it a good alternative to Gruyere is that people just like it. Cheddar cheese is the second most popular cheese in the United States, after mozzarella (thanks largely to pizza). It is also a good substitute because it is cheaper than most of the other options, so on days when the money tree just isn’t doing its thing this is an easy option.
American Swiss Cheese
What is American Swiss Cheese?
Also simply known as Swiss cheese in the United States, this is a type of cheese with its roots in Switzerland. It is characterized by its distinctive holes (eyes) and a mild, nutty flavor. While it shares similarities with traditional Swiss Emmental, American Swiss often has a milder taste.
It is made from cow’s milk, and the production involves a fermentation process with bacteria. The cheese is aged for different durations depending on the desired flavor and texture.
Why is American Swiss cheese a good Gruyere substitute?
It has a mild and slightly nutty flavor, and while it isn’t a taste match and may lack the complexity of Gruyere, it provides a creamy texture and melts well. It is suitable for dishes that require a smooth and gooey consistency.
It is also inexpensive and readily available. Use it in sandwiches, burgers, and hot dishes where a mild and meltable cheese is desired. Oh, and we do like Gruyere on the classic American hamburger.
Dubliner Cheese
What is Dubliner Cheese?
Dubliner is a hard Irish cow’s milk cheese with a smooth texture and a sweet, nutty flavor. Dubliner is often compared to cheddar, but has a distinctive taste and texture that sets it apart. Dubliner is typically aged for about 12 to 18 months which gives it a firm yet crumbly texture. The aging process also gives it a rich nutty flavor.
Why is Dubliner a good substitute for Gruyere?
Dubliner’s sweet and nutty taste makes it a viable alternative to Gruyere. While the flavor is not identical, the nuttiness of Dubliner can complement many recipes in which Gruyere is traditionally used. Additionally, though Dubliner is a firmer cheese than Gruyere, it melts well, making it suitable for recipes that require a melting cheese like Gruyere.
Wensleydale Cheese
What is Wensleydale Cheese?
Wensleydale is an English cheese from North Yorkshire. It is a crumbly, moist cheese with a mild and pleasant flavor. Traditionally, it was made from sheep’s milk, but today cow’s milk versions are more common. The cheese is aged for a relatively short three weeks, resulting in a fresh and crumbly texture.
Why is Wensleydale a good substitute for Gruyere?
The flavor and texture of Wensleydale aren’t a match for Gruyere, but it is an inexpensive substitute that we think is close enough. While it lacks the nuttiness of Gruyere, its texture and ability to melt nicely make it suitable for sandwiches, salads, or desserts where Gruyere might be too strong for your tastes. We think that this is really only a good substitute if it is a cheese you really like.
Tête de Moine Cheese
What is Tête de Moine Cheese?
Tête de Moine is a Swiss cheese whose name translates to “Monk’s Head”. Tête de Moine is made from cow’s milk and is aged for 2-3 months, which contributes to its slightly spicy flavor and semi-hard texture. It is traditionally shaved using a special knife called a girolle.
Why is Tête de Moine a good substitute for Gruyere?
While Tête de Moine differs in flavor from Gruyere, its meltability and distinct taste make it an interesting substitute. If you like a stronger cheese, this may be a good option for you. It brings a bold and unique flavor to recipes, and its ability to be shaved thinly allows you to be creative using it as a topping.
If you don’t like a cheese that is a bit “smelly”, then perhaps try one of the other options we listed. Hot sandwiches and cheese boards are good opportunities to try Tête de Moine.
