Gruyère is a cheese staple because of its creamy, nutty flavor and sturdy, semihard texture. It’s the perfect addition to a cheese or charcuterie board, plus one of its strengths is that it melts easily for recipes like French onion soup or a croque monsieur.
It also happens to be one of the most expensive cheeses in the grocery store, averaging about $15 to $20 a pound if you’re going for the AOC label. And no, we’re not referring to Congresswoman Ocasio-Cortez—we assume she is too busy to be stamping cheeses. AOC stands for appellation d’origine contrôlée, which in French cheese-speak is the label that protects a product’s ingredients and methods, tying them to a particular location.
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What Is Gruyère Anyway?
Gruyère originates in the town of Gruyères, in Switzerland. Genuine Gruyère has a rough (and inedible) outside layer, and it gets its tasty flavor from cows who graze on the verdant foothills of the Swiss Alps. It’s produced in exactly the same way it has been for 900 years, in big copper vats that turn out impressive wheels. These wheels clock in at close to 100 pounds each—the stuff cheesy dreams are made of.
So while it may feel sacrilegious to swap out such a storied cheese, we give you permission. Yes, Gruyère is decadent and delicious, but sometimes a Friday night grilled cheese just doesn’t warrant a trip to Whole Foods. (Though if you are committed to Gruyère Grilled Cheese Fridays, by all means, go off.)
What Are the Best Gruyère Substitutes?
There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you’re melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.
If you just can’t find Gruyère, but budget is no problem, there are other Swiss cheese options that tend to be pricier but just as delicious: L’Etivaz, Sbrinz, Engelberg cheddar, and Tête de Moine or “Monk’s Head” cheese. Scharfe Maxx is another Swiss substitute that was invented in 2004 after the Swiss Cheese Union disbanded (yes, there was once a Swiss Cheese Union, and we encourage anyone who is up for it to please reinstate it). It has a creamy texture with hints of onion, and even bacon. You can imagine how much it would level up your fondue (and Grilled Cheese Fridays).
Almost any of the above would be a welcome complement to a cheese board or melted cheese recipe. Even Parmesan can work as a good melting cheese when combined with Fontina. Plus, you’re more likely to have it on hand than, say, Comté.
What Should I Even Do With Gruyère (Or a Gruyère Substitute)?
Speaking of melting cheese, we would be remiss if we didn’t mention the virtues of fondue here!Fondue is a classic Swiss recipe of melted cheese (often a combination) served with fruit, meat, and/or bread on the side for dipping. To make fondue, you will first need a good pot that melts cheese. We recommend the stainless-steel Cuisinart CFO-3SS Electric Fondue Maker, which covers a wide range of fondue and even soup and stew recipes, but any sturdy Dutch oven or stockpot will do. Be sure to check out our perfect autumnal fondue recipe for some melty-cheese inspo.
Gruyère is the cheese most commonly found in fondue, but really any Swiss cheese will do, especially in combination. No Swiss cheese on hand? You can expand your palette to cheese that’s native to Norway, like Jarlsberg cheese, which has a much lower price point and similar melting texture to Gruyère. Gouda, a cheese from the Netherlands, is one of the most popular cheeses in the world, accounting for 50 to 60 percent of global cheese consumption, so it is sure to be a crowd-pleaser.
Gruyère may be king, but there’s plenty of other good cheeses in the court. Try any one of these in a recipe or on its own and you may just find your new favorite.
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What's your favorite substitute for Gruyère? Share it with us in the comments!
FAQs
Swiss Cheese
What cheese is most similar to Gruyère? ›
There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.
Does Gruyère taste nutty? ›
Flavor Profile of Gruyere Cheese
Gruyere cheese has a complex flavor profile that is both nutty and creamy. It has a firm texture and a pale yellow color, with small holes throughout.
What can I use instead of gruyere cheese in a quiche? ›
While Gruyere is now fairly easy to find in grocery stores, it is on the pricier side, so feel free to substitute Emmental, Jarlsberg, Comte or Swiss cheese in this recipe.
What is a substitute for Gruyere cheese in scalloped potatoes? ›
For budget reasons, swiss cheese can be substituted for the gruyere. The potatoes are sliced very thin, making it fairly quick to make and creating a delightful texture. The sweetness of the red potatoes is perfect with gruyere or swiss."
Does Aldi have gruyere cheese? ›
ALDI Gruyere Cheese Delivery or Pickup Near Me | Instacart.
What is the favorite cheese Gruyere? ›
Le Gruyère AOP Premier Cru
It is the only cheese that has won the title of the best cheese in the world at the World Cheese Awards five times: in 1992, 2002, 2005, 2015, and 2022.
What French cheese has a nutty flavor? ›
Comté Comté is a hard cheese from the Jura region of Burgundy. Made with raw cow's milk, it has a rich, nutty flavor and a fruity aroma. The cheese is aged for at least four months before it can be sold as Comté AOP (Appellation d'Origine Protégée).
Does Gouda have a nutty flavor? ›
Gouda, in my experience, is one of the least controversial cheeses out there: a little sweet, a little nutty, sometimes smoked, but always welcome, whether in a cheese plate, sandwich or composed dish.
What is the difference between Swiss and French Gruyère? ›
Their origin and their maturing is what differentiates them! The Swiss Gruyère is characterized by a full-bodied taste and especially the absence of holes! The French Gruyère has small openings and a sweeter taste. The Comté is produced in Franche-Comté and is characterized by strong and fruity aromas.
Monterey Jack is an American cheese that's a viable alternative to gruyère. It's a semi-soft cheese with a smooth texture and mild flavor. Monterey Jack is a good melting cheese, which makes it suitable for dishes requiring a cheese with excellent melting properties, such as cheese sauce or melted cheese sandwiches.
What is a good substitute for Gruyère cheese in mac and cheese? ›
Fontina Cheese
Why it works: Fontina's mild, slightly sweet flavor and remarkable meltability lend versatility to dishes like macaroni and cheese, sandwiches, and pizzas, where Gruyère is traditionally used.
What is the difference between Fontina and Gruyère cheese? ›
Flavor. Both gruyere and fontina have a buttery, nutty taste with earthy undertones. The main difference between the two is that gruyere has a more pungent flavor compared to fontina; a distinction particularly evident in aged gruyere.
What is the Irish cheese similar to Gruyère? ›
Coolfin has a depth flavour, including a mild, nutty, creamy and buttery taste within its natural handmade rind, much like a Gruyère-style cheese.
What can I use instead of gruyere cheese in Mornay sauce? ›
Mornay sauce is made from béchamel, one of the mother sauces in classic French cooking. You can use many different semi-firm cheeses for this, including cheddar, though Swiss or Gruyère is most traditional.
Can I use a monterey jack instead of gruyere? ›
Monterey Jack is an American cheese that's a viable alternative to gruyère. It's a semi-soft cheese with a smooth texture and mild flavor. Monterey Jack is a good melting cheese, which makes it suitable for dishes requiring a cheese with excellent melting properties, such as cheese sauce or melted cheese sandwiches.
What is a good substitute for Gruyere cheese in mac and cheese? ›
Fontina Cheese
Why it works: Fontina's mild, slightly sweet flavor and remarkable meltability lend versatility to dishes like macaroni and cheese, sandwiches, and pizzas, where Gruyère is traditionally used.
What is the difference between Fontina and Gruyere cheese? ›
Flavor. Both gruyere and fontina have a buttery, nutty taste with earthy undertones. The main difference between the two is that gruyere has a more pungent flavor compared to fontina; a distinction particularly evident in aged gruyere.
Are Gruyere and provolone similar? ›
Yes, gruyere cheese can be used to substitute for provolone, and vice versa. It is aged for at least 6 months with a creamy texture. This swiss cheese can have a creamy and nutty flavour or earthy taste depending on how long it is aged.
