6 Great Alternatives to Use Instead of Gruyère

Gruyere cheese substitutes come in many delicious varieties for those moments when this classic Swiss option isn't available in your refrigerator.

Cheese lovers often face this common kitchen dilemma while preparing recipes that specifically call for gruyere's distinctive nutty flavor and excellent melting properties.

The good news? Several alternatives can provide similar taste profiles and textures in most dishes without compromising the final result.

Each substitute brings its own unique characteristics to the table while maintaining compatibility with recipes originally designed for gruyere.

From readily available supermarket options to more specialty cheese counter selections, these alternatives work wonderfully in everything from fondues to French onion soup.

The best part about trying different substitutes is how they might introduce new flavor dimensions to familiar dishes that you actually prefer over the original ingredient.

Ready to see which gruyere alternatives might become new favorites in your culinary repertoire?

When You Might Need a Gruyere Substitute

Sometimes you might need a Gruyere substitute because of cost, availability, or dietary needs, but you can still enjoy cheesy dishes with the right swap:

• Hard to Find: Gruyere isn’t always at every grocery store, so a substitute like Emmental, Jarlsberg, or Swiss cheese can be more accessible and still deliver similar nutty notes.
• Pricey Ingredient: Gruyere can get expensive, especially for large recipes, using a less costly cheese like regular Swiss, provolone, or mozzarella helps keep meals budget-friendly.
• Lactose Sensitivity: Gruyere is lower in lactose, but if you need a completely lactose-free option, certain aged cheeses or even vegan cheese alternatives can work for you.
• Different Texture Needed: Some recipes call for melting cheese, and Gruyere melts beautifully, but in a pinch, fontina or comté will also create a smooth, creamy finish.
• Allergies or Dietary Restrictions: For those avoiding cow’s milk, sheep’s milk cheeses like Manchego or nut-based vegan cheeses can fill in, depending on your needs.
• Trying New Flavors: Maybe you want to experiment, cheeses like sharp cheddar, gouda, or asiago offer unique spins while still complementing many classic Gruyere recipes.

Top Gruyere Cheese Alternatives

Gruyere cheese not being available can be handled by adding another cheese that works in harmony with your dish. Steps stay aligned so the outcome feels just right.

Jarlsberg

Gruyere cheese alternatives exist for those on a budget or unable to find this premium option.

Jarlsberg makes an excellent substitute with its similar texture, though it has a slightly harder consistency and more robust flavor when melted.

Swiss cheese from your local grocery store can work in a pinch, though it's actually an imitation of Alpine Emmentaler with smaller holes and milder taste profile.

The age of both cheeses helps offset flavor differences when making substitutions in recipes.

For best results, try purchasing small amounts of any replacement cheese first to ensure it meets your expectations before using it in your favorite dishes.

Emmentaler

Substituting Gruyere cheese is easier than you might think, with Emmentaler being the top choice due to its similar Swiss origin and buttery flavor with distinctive larger holes.

Most grocery stores carry Emmentaler, making it convenient when your recipe calls for Gruyere in fondues or other dishes.

The lesser-known Kars graver from Turkey offers another excellent alternative, crafted from cow and sometimes goat milk by David Moser who established production in Bogatepe.

Several online options also exist that mimic Gruyere's texture and appearance while offering milder, sweeter flavor profiles.

Fontina

Gruyere cheese offers a distinctive flavor, but several delicious alternatives exist when you need a substitute.

Fontina stands out as the most popular option due to its versatility with numerous dishes and its pungent flavor that complements roasted meats, truffle recipes, and andouille sausage perfectly.

Comte cheese from France provides another excellent alternative with its similar taste profile to Gruyere, working best when young for quick melting in sandwiches.

Raclette, a semi-hard cheese aged for about two years, can replace Gruyere in any recipe with its slightly grainy texture and comparable flavor profile.

Parmesan

Gruyere cheese can be successfully replaced with several delicious alternatives in your recipes.

Gouda offers a mild flavor that works especially well in baked dishes, though it becomes drier with age and may taste more pronounced when melted.

Jarlsberg makes an excellent substitute with its similar flavor profile and texture, particularly shining in grilled or broiled recipes where its characteristics can truly stand out.

Fontina and Parmesan serve as rich alternatives that maintain Gruyere's complex consistency and melting properties, despite having their own unique flavor notes.

Comte

Comte cheese stands as an exceptional substitute for Gruyere, hailing from France's Franche-Comte region near the Swiss border.

This semi-hard raw milk cheese develops its distinctive character through aging in special caves for periods ranging from 4 to 24 months, resulting in its dusty brown rind and pale yellow center.

The rich flavor profile features prominent nutty aromas beautifully balanced with brown butter and sweet notes, with experts claiming you can detect up to 83 different flavor notes when savoring a piece.

Cheese lovers appreciate Comte for its outstanding melting properties, making it perfect for creating decadent fondues or an authentic French Croque Monsieur.

Raclette

Raclette cheese from Switzerland's Valais canton makes an excellent Gruyere substitute with its superior melting qualities perfect for fondues, pizza, and lasagna.

This semi-hard cheese, whose name comes from the French word "racler" meaning "to scrape," traditionally involves scraping the melted cheese onto your plate during meals.

Made from raw cow's milk and aged 3-6 months, raclette offers a delightful combination of fruity, nutty, milky, and slightly spicy flavors with a subtle floral aroma that enhances any dish.

The orange-brown rind remains completely edible, unlike many other cheese varieties on the market today.

Cheese Pairing Suggestions for Different Dishes

Pairing the right cheese with your dish can turn a simple meal into something memorable, as each cheese brings its own special flavor, texture, and melt to the table:

Pasta Dishes

Creamy sauces love parmesan or pecorino for sharpness, while ricotta or mascarpone add a smooth, mellow touch to baked ziti or lasagna.

Pizza

Mozzarella is classic for stretch and melt; try provolone or fontina for extra richness, or add a sprinkle of blue cheese for bold flavor on specialty pies.

Burgers and Sandwiches

Sharp cheddar, Swiss, or gouda add a tasty layer to burgers and melts; goat cheese gives a tangy twist to veggie sandwiches or wraps.

Salads

Crumbled feta or blue cheese bring salty, tangy bursts to green salads, while shaved parmesan goes well with Caesar or arugula blends.

Grilled or Roasted Veggies

Sprinkle goat cheese or queso fresco on grilled zucchini or peppers for a creamy finish, or add shaved asiago for a nutty note.

Soups

Gruyere is perfect on French onion soup, but fontina or Monterey Jack melt nicely over potato or broccoli soups.

Charcuterie Boards

Pair brie or camembert with fruit and crackers, hard cheeses like aged cheddar or manchego with cured meats, and add a blue cheese for depth.

Mexican Dishes

Queso fresco or cotija brighten up tacos, enchiladas, and grilled corn, while Monterey Jack melts beautifully into quesadillas.

Tips for Melting and Cooking With Cheese Substitutes

Cooking with cheese substitutes can still give you the gooey, flavorful results you want if you make a few simple tweaks in the kitchen to help them melt smoothly and taste great:

• Grate or Shred First: Whether you’re using plant-based cheese, Swiss, mozzarella, or cheddar as a substitute, shredding helps them melt faster and more evenly.
• Use Low Heat: Cheese substitutes, especially vegan kinds, can separate or become grainy if cooked too hot, so melt them gently over low heat for creamy results.
• Add a Splash of Liquid: If the substitute seems thick or sticky, stir in a bit of milk, cream, or even water as it melts to keep the texture smooth and silky.
• Layer for Flavor: Combine two cheeses, like mozzarella for melt and cheddar for flavor, to mimic Gruyere’s depth and creaminess.
• Let It Rest: If you’re making a casserole, lasagna, or fondue, let it sit for a few minutes after cooking so the cheese can set and become stringy.
• Watch for Salt: Some substitutes taste saltier than Gruyere, so taste as you go and hold back on extra seasoning until you try the finished dish.
• Mix With Real Cheese: If you’re not fully dairy-free, blending a little real cheese with your substitute can boost both the melt and flavor.
• Check Package Directions: Plant-based cheeses can vary, so check the label for specific melting tips or temperature guidelines.