Gruyere cheese is a favorite garnish of many professional bakers and kitchen lovers all over the world. It’s mainly used for salads, pasta and soups. But it isn’t quite straightforward to find in local grocers and stores, especially in certain countries. So before we tell you all about the top Gruyere cheese substitutes this year, let’s learn more about this cheese variant …
What is Gruyere Cheese?
Gruyere is a Swiss cheese originating from the town of Gruyères, Canton of Fribourg. It’s hard and yellow, with an overall sweet taste. There’s also a subtle amount of saltiness in this cheese variant. And when it’s young, many taste creamy, nutty flavors. But once fully aged, Gruyere becomes stronger, with a rich, earthy taste.
Keep in mind, the cows that graze the hills of Fribourg only eat fresh grass, no silage. And this provides a unique flavor to Gruyere cheese.
Also, it’s an excellent cheese for baking as it melts quite easily. The Swiss prefer Gruyere for their famous fondues. Meanwhile, in France, it’s necessary for French onion soup and croquet-monsieur (a cheese and ham toasted sandwich). On the other hand, a Gordon blue (meat wrapped in cheese and then fried in breadcrumbs) wouldn’t taste the same without Gruyere.
But it isn’t only used for melting. Rather, it can be cubed or grated to add into salads and pasta dishes, or simply to a cheeseboard. As for drinks, most people choose white wine or cider to go with Gruyere.
How is Gruyere Cheese made?
Raw cow’s milk is heated to 93°F. Liquid rennet is added to help it curdle. The curd is cut into very small pieces, which releases the whey. Then, it’s cooked again, first at 109°F, which is quickly increased to 129°F.
Curds are then salted in brine and covered with bacteria. It’s left at room temperature for two months so that it can ripen. Finally, the cheese is left to cure for between 3 and 10 months.
This takes place around the most suitable conditions, to avoid drying the cheese out, or to prevent it from just turning into a blob. The ideal humidity to do this is from 94 to 98%.
Different Types of Gruyere Cheese
There are many Gruyere varieties. In most cases, this depends on the time that the cheese has been cured. And here’s a list of its common varieties, in terms of age:
- Mild — A minimum of 5 months old;
- Mi-salé — Around 7 to 8 months old;
- Salé — About 9 to 10 months old;
- Réserve — A minimum of 10 months; and
- Vieux — Around 14 months.
There’s also an organic version, and another that’s only made during summer.
Le Gruyère Premier Cru is one of the most famous varieties. Producing this involves curing the cheese in Fribourg caves with 95% humidity at 56.3 ° F. This has won the Best Cheese of the World award four times, making it the only cheese ever to do so.
But consider yourself lucky once you manage to find imitations of Gruyere cheese, and even luckier if you can find the original. But if you can’t, then don’t worry — Here’s a list of the top 12 best Gruyere substitutes of the year:
Today’s Top 12 Gruyere Cheese Substitutes
This is a pale yellow, the semi-hard French cheese. It’s made from the milk of Taurine cattle. While still quite specific, it isn’t as difficult as finding milk that comes from a particular area of grass. 100 lbs of Beaufort cheese requires 500 liters of unpasteurized milk.
The milk is heated and placed into molds, often made from beechwood. It’s pressed for 24 hours and then cooled for another 24 hours. Like Gruyere, it’s soaked in brine for extra flavor, and then stored for one to two months.
A lot more work goes into Beaufont cheese. Each morning, the cheese is salted by hand. Each afternoon, the cheese is turned and massaged. After the cheese has ripened, it’s covered with more to enhance the flavor and left for a minimum of 6-12 months. This might be why it’s more expensive than Gruyere.
There are three varieties of Beaufort. These are Beaufort d’ete (made during summer), Beaufort d’hiver (made during winter) and Beaufort d’alpage (made in the Alps). Each type has a slightly different taste because of the grass that the cows graze on.
Beaufort is creamy and smooth. It has a strong taste with a very distinct smell. If you’ve ever roamed the mountains in the Alps, then you’re likely to recognize the particular smell. Some say it’s mildly pungent. And it doesn’t have holes that are usually associated with Swiss cheese.
It’s an excellent substitute for Gruyere because it melts very easily. For this, you can use it in many traditional Gruyere recipes, such as Cordon Blue and toasted sandwiches. It also works well in pasta dishes, especially those that need a cheese sauce. Plus, using Beaufort can elevate the taste of your lasagna or macaroni cheese.
Beaufort pairs well with fish dishes, particularly when it’s at the right age for you to notice a buttery flavor. Meanwhile, if your pizza recipe calls for Gruyere, then don’t hesitate to use Beaufort instead.
And aside from cooking, you can add Beaufort to salads or simply with crackers. Also, its delicious flavor doesn’t need to be accompanied by other foods. If you need a beverage, a crisp white wine will suit Beaufort.
Jarlsberg is a popular Norwegian cheese. But it’s sometimes mistaken as Swiss cheese because of its holes. However, its holes are relatively small compared to traditional Swiss cheese.
It’s semi-soft and has a thin, yellow wax rind. This cheese was first made by Anders Larsen Bakke in the 1850s. He was a farmer in a small village in Jarlsberg. Today, Jarlsberg is a registered trademark. Despite its popularity, how this cheese is made is a well-kept secret though we do know that it’s aged for a minimum of three months.
The taste of Jarlsberg is clean and rich. Also, it’s sweet and nutty, which is why it’s a good alternative to Gruyere. Meanwhile, the smooth, shiny body of this cheese makes it appealing to eat as a snack. It’s ideal for adding to your child’s lunch or a sandwich.
The longer it’s cured, the stronger its flavor. Apart from its age, there are only two other varieties of Jarlsberg.
Also, it’s produced in Ohio and Ireland under licenses from Norwegian dairy products. In 2004, 5 to 10 million lbs of Jarlsberg was made in Ohio. And in 2013, 6.9 million lbs of Jarlsberg cheese was sold in the U.K.
Like Gruyere, it melts easily, making it a good alternative to fondue. In Norway, it’s used as a pizza topping. Meanwhile, others use it to make quiche and “melt in your mouth” bread. And if you’re confident in making cheese soufflé, then you can use Jarlsberg.
It’s relatively straightforward to find Jarlsberg cheese in most supermarkets, and it’s cheaper than Gruyere. You’re likely to find it with or without the rind, so don’t just look in the cheese section with rind. And to go with this cheese, you can choose beer or white wine.
We know that generally, too much cheese isn’t healthy for us. But Jarlsberg is a rich source of calcium. One ounce can provide 20% of your recommended daily calcium and 13% of your daily protein intake. So at least you can enjoy this cheese while knowing that it’s healthy for your bones, teeth, and muscles.
Raclette may be more popular for its melting properties than Gruyere. Back in the 13th century, peasants mostly ate this cheese. Cow herders at that time often carried Raclette with them. And during the evening, many of them sat around the campfire and allowed it to melt before scraping it onto bread.
Today, many use an electric grill to melt Raclette or a fondue set. But a good way to cook this cheese is on a barbecue grill using specially designed mats. And if you have an open fire, then you can place it close to the fire. Carefully turn it a few times while it’s cooking, ensuring it melts evenly.
The name comes from the French racler, meaning to scrape. While it originated in Switzerland, its popularity spread to France, Germany and then to the rest of Europe. Canadians, Americans, and Australians also make Raclette.
This is semi-hard Swiss cheese that’s made from the milk of cows grazing on the Alpine. Traditionally, it was eaten with pickled onions, gherkins, and fried meat. But it’s still common to eat Raclette with potatoes today.
There’s a huge difference in taste when eating Raclette before and after cooking. Before you even open the packet, you’re likely to notice a very strong smell. Unfortunately, this cheesy stink is enough to put some off. But it’s a little bit chewy yet also creamy. Uncooked, this is a very strong cheese.
After you cook this cheese, it smells much better, as does its flavor. Cooking it mellows out its taste, and you begin to detect its fruitiness.
If you like Brie, then you’d probably like Raclette before it’s cooked. Otherwise, there are plenty of other alternatives to Gruyere cheese. For cooking, it’s an excellent choice for lasagna, pizza, toasted sandwiches, quiches and cheese sauces. But if you’re keen on cheesy chips, then use Raclette as your melting cheese.
Though one word of warning — Raclette isn’t a cheese that you want to eat with cold drinks. Imagine a strong melted cheese in your stomach mixed with a cold drink. It’s a recipe for indigestion. At the same time, a cup of tea with your melted Raclette doesn’t stimulate the taste buds. So instead, try a young Pinot Noir or real ale’s.
This is the classic Swiss cheese from the Emmental valley in Bern. In America, it’s simply known as Swiss cheese, especially with its famous large holes. In the past, many thought these holes showed a lack of quality.
But in fact, these holes are made by a combination of 3 types of bacteria, which are used during production. These release carbon dioxide, and as the cheese matures, the carbon dioxide creates holes. This is a similar concept to how bread and cakes rise. Because of this process and its holes, Emmental is one of the hardest cheeses to produce.
Some consider Emmental to be a semi-hard cheese. Others call it a hard cheese. This inconsistency might be due to certain variations, depending on where it comes from.
Now the taste of Emmental is similar to the nuttiness of Gruyere. This nuttiness might be slightly milder because of its buttery flavor. But it’s paler than Gruyere and has a natural, thin rind. Also, the cow’s milk used is typically unpasteurized. And it takes 2 to 18 months to age.
There are two other ways to spell Emmental. These are Emmenthaler and Emmenthal. But this doesn’t have anything to do with its flavor. For a cheese to be sold as Emmental, it has to follow regulations set by the appellation d’origine protégée (AOP). This name varies from country to country, but it’s essentially the organization that controls the quality and production of cheese.
Original Emmental can only be made from natural ingredients, raw cow’s milk, salt, water, and rennet’s. And there are three age variations:
- Classic — Aged for at least four months;
- Reserve — Aged for at least eight months; and
- Premier Cru — Aged for at least 14 months.
Variations from other countries include Allgäuer Emmentaler from Bavaria, Germany and Emmental de Savoie from Savoie, France.
Only Gruyere and Emmental can be used to create authentic Swiss fondue. Meanwhile, Emmental is great for melting and can replace any cooking or baking recipe that requires Gruyere. It’s a popular choice for the ravioli filling.
Emmental goes well with fruits like pears, apples, grapes, and peaches because of its naturally fruity taste. On the other hand, Belgian beers light lagers, Merlot, and champagne is great to accompany Emmental. And as well as being easy to find, it also has a similar price to Gruyere.
It’s quite impressive to imagine how many types of cow’s milk and hard cheeses can come from one small country. Appenzeller Cheese comes from the Appenzell region of northeast Switzerland.
The milk used for this cheese is from Brown Switzerland cows. Their diet is fresh grass, herbs, and flowers. You’re likely to notice this in the flavor of the cheese. Also, only high-quality milk is used.
This has been around for more than 700 years, and over 75 dairies still produce it today. The key to this is the brine it’s washed in. Brine’s differ from one dairy to the next, with key ingredients including herbs and wine or cider. And the majority of these recipes are closely kept secrets. And here are some of its herbs and spices:
- Bitter orange peel
The brine that people use to wash Appenzeller cheese is what makes this a superior cheese in terms of taste. It bursts with spice, probably the spiciest in Switzerland. Also, it’s tangy and fruity, and it doesn’t have an overly strong smell. Its color is similar to that of Beaufort. It also looks firm to the touch, but you can see its soft texture.
Similarly to other hard cheeses, its flavor has a direct relationship with the age of the cheese. So its main variations are:
- Classic — Aged for 3 to 4 months;
- Surchoix — Aged for 4 to 6 months; and
- Extra — Aged for more than six months.
But there’s another variety made from organic milk. It’s called Appenzeller Bio.
It isn’t as good for fondue, but far better than most other cheeses. You can add it to bread, savory scones or just cheese on toast. It can also be used with roasted meats, fish and vegetables.
Appenzeller isn’t nearly as well-known as the other substitutes mentioned in this roundup. And at the 75 dairy farms that exist today, which were mentioned earlier — Each farmer has between 20 and 30 cows. Because of the small quantity produced, Appenzeller is significantly more expensive than Gruyere.
Authentic Appenzeller wheels are sold with a certificate that has the date, dairy number, and a guarantee of origin. This means that the high standard of this cheese is seriously maintained.
Also, try Appenzeller with quality brandy, Pinot Noir, or complex red wine. West Coast IPAs are ideal if you prefer beer over wine.
This is a semi-hard French cheese that comes from Franche-Comté, a province in the east of France. Comté is the largest producer of AOC (certified) cheese in all of France. They make approximately 64,000 tons of cheese per year.
Comté was the first cheese to be registered with the AOC, and there are strict guidelines for its production. These are:
- You can only use Monebéliarde or French Simmental cows;
- Cows must only eat fresh, natural food. Fertilization of the land is restricted;
- There’s a maximum of 1.3 cows per hectare;
- The milk must be transported immediately;
- The milk must be raw and can only be heated once; and
- Salt can only be applied to the surface of the cheese.
These might sound extreme, but it stops manufacturers from producing lower quality cheese and calling it Comté. Also, there’s a team of cheese testers from across Comté. They’re experts in cheese smells and tastes from all over the region.
There are two main variations of Comté, based on age. Comté that’s aged between 8 and 12 months are brilliant for fondues, soufflé, and gratins. As it gets older, the flavor of the cheese becomes bolder. Meanwhile, Comté that’s 16 to 24 months old is better eaten by itself, or in a salad. Also, it can be used in tarts and pies. And generally speaking, the older the Comté, the better it will taste uncooked.
This cheese has a straw-yellow color that’s quite similar to Appenzeller. Its rind is pale brown. This is one of the harder semi-hard cheeses, but it’s still a little bendy.
Also, it has a gentle, almost sweet taste. And it’s just as rich and buttery as the Swiss cheeses mentioned in this list, but milder.
A few recipes that can use Comté as an alternative are asparagus quiche, stuffed tomatoes, and chicken, among many others. And if you want a classy toasted sandwich, then replace cheese and ham with Comté, bacon, and apple.
You can substitute Gruyere for Comté in any recipe. It especially works quite well on top of hamburgers and melted cheese on toast. On the other hand, the best drink to go with Comté is fruity red wine, such as Beaujolais.
Between the 14th and 18th century, Edam was the most popular cheese in the whole world. Edam doesn’t spoil; it just hardens, making it suitable for long voyages.
This cheese comes from the town of Edam, in the Netherlands. But unlike many of the other cheeses in this roundup, this isn’t certified. There’s Edam-style cheese, which can be made anywhere in the world. Then, there’s Edam Cheese, which only comes from the Netherlands. Also, Edam cheese is made from cow’s milk.
However, you can find many varieties of Edam, including cow’s milk and goat’s milk. Plus, it can take from 4 weeks to 10 months to age. Generally speaking, it’s a quick and easy cheese to make.
This cheese is pale yellow. You’re likely to notice that it gets slightly darker with age. Also, Edam comes with a rind, but it’s more commonly spotted with a layer of red paraffin wax. Meanwhile, don’t confuse Babybels with Edam. They both have red wax, but Babybels are normally made from cheddar.
There are different colored waxes for different Edam. These are:
- Black Wax — Aged for more than 17 weeks;
- Green Wax — Herb-flavored;
- Brown Wax — Peppercorn-flavored; and
- Orange Wax — Cumin-flavored.
This cheese has a nutty taste to it, but not quite as strong as Gruyere. It also has a bit of saltiness. Edam is a really good all-round cheese with the bonus of having very little smell.
If you’re looking for healthier alternatives, then Edam just has 28% dry fat. And because of its low-fat content, it’s softer than other semi-hard cheese. Also, it’s a versatile cheese because it is easy to slice, grate, and melt.
Maasdam is almost identical to Edam when it comes to smell, taste, and texture. Plus, it comes from the Netherlands. And the only difference is that Maasdam has large holes, while Edam rarely has any.
Both of these cheeses pair well with fruits, particularly melons and peaches. If you prefer milder cheeses, then you might like Edam or Maasdam on your cheeseboard, instead of Gruyere. And if you’re cooking with cheese, then you can use either cheese to replace Gruyere. On the other hand, if you need a beverage to go with your Gruyere substitute, then you’re recommended to try out Pinot Gris, dry Riesling, Chardonnay or Shiraz.
Our cheese journey now takes us to Italy. Fontina is a semi-soft Italian cheese that comes from cow’s milk. It’s made in other parts of Italy, and also in other countries like Denmark, Sweden, Quebec, Argentina, and the USA. Nevertheless, only Fontina made in the Aosta Valley can be called true Fontina.
However, Fontina production guidelines aren’t as strict as for others in this roundup. The main requirement is for the milk to be unpasteurized and as fresh as possible.
Fontina can be made all year round, but the best variety is produced during summer. Cows are moved to higher pastures, normally between 1,800 and 2300 feet. That’s because the grass at higher altitudes is quite richer, while the milk produced by these cows has better taste and overall quality. Also, young Fontina has a subtle flowery taste.
It’s also a lot softer than Gruyere, but it still melts well. Plus, Fontina has a nutty flavor. Meanwhile, some taste a hint of mushroom or an Earthy taste. And as it ages, this cheese becomes harder, and its nuttiness at this point is more pronounced.
It’s paler than most Swiss cheeses. Also, it’s quite creamy. And there are lots of small to tiny holes, which are often called eyes. Its rind is pale brown.
Fontina is a wonderful addition to Frittatas and vegetables like eggplant. Lots of Italians regularly use this cheese for traditional rice recipes. Also, young Fontina is quite good for fondue as it melts better. And because of its higher fat content, it tends to be creamier than Gruyere.
If you want young Fontina to taste stronger, then you can melt it along with its rind. Remember, Aostan Fontina has a natural rind.
Add Fontina to your cheese board for a soft cheese option, or any cooked recipe as you would Gruyere. This cheese can also be added to stews and soups. And a glass of Nebbiolo or similar fruity wines can nicely accompany Fontina cheese.
The official name of Parmesan is Parmigiano-Reggiano. And the traditional version of this cheese comes from Emilia-Romagna and the Lombardy regions of Italy. It’s a hard, golden yellow cheese that’s made from unpasteurized cow’s milk.
It probably has one of the most complicated official names of all the cheeses in this list, as controlled by EU law and Italian PDO legislation.
Now Parmesan is the name given to cheeses made outside this area, but they’re quite similar to the traditional version. Though relevant European laws changed again as of this writing, and since 2008 — Commercial names for Parmesan have been surfacing as a way to avoid using legal names. And some of these other names include:
- Real Parma
If you buy any of these, you’re likely to notice a strong, hard cheese. But it won’t be from the original regions of Italy. Meanwhile, there are three main variants of this cheese, based on its maturity. These are
- Minimum — Aged for at least 12 months;
- Vecchio — Aged for 18 to 24 months; and
- Stravecchio — Aged for 24 to 36 months.
Parmigiano-Reggiano is high in calcium, Vitamin B12, Phosphorus, and Sodium. It’s also low in fat and has no carbs. On the other hand, Parmesan is higher in fat, but it also has more vitamins. And the health benefits of these cheeses greatly vary, depending on the producer of the variant.
Parmesan is another Italian classic that you might not associate with melting cheeses. It’s a brilliant substitute for some Gruyere recipes, but not all. For example, it isn’t used in fondue’s to melt alone, but it’s used to melt into pasta dishes and sauces.
Both kinds of cheese have a nutty flavor. Parmesan is more aggressive in flavor, while the nuttiness of Gruyere is a bit milder. And the texture of these two kinds of cheese is quite different. Parmesan is a hard cheese, so much so that it’s almost crumbly.
But even though it has a strong flavor, this can be used in numerous recipes, ranging from various types of pizzas to pasta. And if you buy it in powder form, then you’ll notice that it mixes well into risottos. If you’re cooking with meat, then keep in mind that chicken is ideal for optimum compatibility.
10. Roth’s Grand Cru
So now, instead of looking at a certain cheese, let’s review this brand. Roth is a cheese company from Wisconsin. They’re incredibly good at replicating the taste of original Gruyere.
Among the most important tools used in Gruyere, production is copper vats. These are used to heat and cool the cheese curd.
Copper is one of the quickest materials to heat and cool food. Also, it ensures even heat distribution throughout the food.
Meanwhile, it’s metal lining provides optimum safety while heating. And the copper vats used by Roth are imported from the Alps.
The milk they use is the best in Wisconsin. Their cheese is aged for at least four months so that they can guarantee the closest tasting Alpine-style cheese across the USA.
Since 2012, Roth has won 7 awards for their cheeses. These include the silver World Cheese Award in the UK, third place in the USA Cheese Contest, and 2nd place in the American Cheese Society.
Roth’s Original Grand Cru is made with only cultured, pasteurized milk, salt, and enzymes. There isn’t as much nutritional value as Gruyere, but with regards to its taste, it has just the right nuttiness.
There are three different varieties made by Roth. These are Original, Reserve, and Surchoix. Because it’s quite similar to the original Gruyere, it can be used in the same way. For example, it tastes really good when melted over potatoes, in sandwiches and soups.
Also, you can try it with crackers and apples, pears, figs or almonds. Meanwhile, Roth recommends a hard apple cider or amber beers as a beverage.
A student of the cheese industry, Hanne Nielsen left her farm in the 1800s and traveled around Europe to learn about the tastes, textures, and colors of cheeses. In 1852, she returned to Havarthigaard, north of Copenhagen, Denmark, and produced Havarti.
Like most Swiss cheeses, Havarti is made from cow’s milk. It is curdled, pressed into molds, and left to age. Like Gruyere, it is washed in a salty brine to enrich its flavor. On average, it is aged between 3 to 12 months.
This is a semi-hard cheese. As it ages, it becomes crumblier yet still flexible. The taste of hazelnut also becomes more noticeable when it starts to mature. It has small holes with a creamy-yellow color.
Havarti has a perfect balance of buttery, sweet and slightly acidic flavors. It’s almost just made from raw pasteurized milk. It’s also gluten-free, and most versions are suitable for vegetarians because of the type of rennet used.
And aside from age, there are flavored variants. These are:
- Red pepper
This is not to say that you can’t pair it with any other flavors, especially fruit and white meat. Plus, Havarti cheese is delicious on a pizza. It melts very easily. For it to soften, you just need to leave it to sit at room temperature. It’ll soften immediately on top of potatoes and hamburger patties.
Some compare Havarti to mozzarella. This isn’t quite a fair comparison. That’s because Havarti has a richer flavor and a much darker color, while mozzarella is a stringy cheese when melted.
Also, Havarti isn’t as easy to find as some of the other Gruyere substitutes in this list. And if you do come across it, we advise you to buy some so that you get the chance to try it.
Cheddar is the most popular cheese in the UK, which isn’t surprising as it comes from the county of Somerset. It was the caves in Somerset that provided the ideal temperature and humidity for maturing cheese. Also, an outdated rule was for Cheddar to be made within 48 km. from Wells Cathedral.
It’s also the second-most popular cheese in the USA. Cheddar is a very generic name and can be used for any type of Cheddar. For example, Westcountry Farmhouse Cheddar is specific to Somerset, Dorset, Devon, and Cornwall.
Sadly, due to WWII and rationing, the variety of cheeses was greatly reduced from over 3,500 cheeses to just 100. Also, the original Cheddar recipe goes back to the 12th century.
It has a natural off-white color. You may find some cheddar with an orange color, but this is due to coloring agents like annatto and beet juice. It’s also a hard cheese that dries out with age.
Cheddar has a lovely sharpness to it, mixed with earthy flavors. This becomes quite strong as the cheese matures.
Cheddar is made in the same way as most other cheese until the curds are formed into big clams and flipped many times. This releases more whey, and the cheese becomes denser than others.
Once Cheddar has aged for over 12 months, it is normally classed as vintage, aged or reserved. It is at this stage that you begin to taste the nuttiness associated with Swiss Cheeses. Those who have more experience might say it has a hazelnut taste.
Cheddar has a similar flavor as Gruyere, making it a suitable alternative. Like Parmesan, melting Cheddar will depend on its age. The older Cheddar becomes, the more moisture it has, so you will need more heat to melt it. And keep in mind, mild or sharp cheddar tend to be the best for melting.
It’s another excellent all-round cheese, and many say they find it impossible to stop themselves from cutting chunks to eat while preparing toasted sandwiches. Also, grated Cheddar is delicious in cheese sauces to cover potatoes, other vegetables, and pasta. On the other hand, it can be added to cheeseboards and salads, among others. Plus, it certainly works well with chicken and other similar recipes.
For sharp cheddar, try Cabernet Sauvignon or a Merlot. Also, UK’s Westcountry makes amazing beers, which are suitable for Cheddar.
What’s the Best Gruyere Cheese Substitute?
The clear winner if you want the closest replica to Gruyere cheese is Roth’s Grand Cru. The company has worked extremely hard to get the closest possible taste and texture. They also have a large range of cheese products with flavors, aromas, and textures quite similar to other cheese variants.
Meanwhile, Appenzeller is another wonderful alternative to Gruyere. As soon as you taste it, you’re likely to notice that although the production process is similar, Appenzeller uses more flavors, and its overall taste is superior to Gruyere, according to many cheese lovers.
Also, it’s quite versatile and pairs well with many foods in cooking, or as part of a cheese board with fruits.
But if you’re looking for a melting cheese to replace Gruyere, then we recommend taking a closer look at Raclette. This is another Swiss cheese variant. Now learning about the history of Raclette encourages you to light a fire, just to be able to melt it traditionally. Perhaps in the past, most preferred to cook it outdoor because of its incredibly strong aroma. Honestly, there isn’t a way for us to describe its smell quite as appealing as it is. Nonetheless, keep in mind that this cheese is quite tasty when used as a dip, once it melts.
Meanwhile, Jarlsberg, Edam, Massadam, and Emmental are all safe substitutes for Gruyere. They have nice aromatic flavors. They can be used for all types of cooking, and you can choose from different varieties, depending on how strong you like your cheese. They’re quite easy to find, and all of them are relatively inexpensive.
Though it’s a little sad to say that after testing all these available alternatives, cheeses like Emmental and Edam almost seem a little too plain, so instead of choosing obvious options, we recommend cheeses like Fontina, Comté, and Beaufort. That’s because they have the right flavor as a nice alternative to Gruyere. Plus, they have the advantage of being a little bit creamier or having a more buttery taste than Gruyere.
So whichever cheese you choose as a substitute for Gruyere, make sure you have the perfect beverage to go with it. This might not seem important at this point, but a good wine with these cheeses is only likely to enhance your experience.
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