What are the substitutes for gruyere cheese?

In this short article, we will answer the question “What are the substitutes for gruyere cheese?” by displaying 7 replacements to you. We’ll also talk about the qualities of gruyere cheese.

Don’t disregard a recipe because the ingredients call for Gruyère cheese but you can’t find it or someone doesn’t like it. Replace the Gruyère with one of the cheeses we’ll mention in its place. It is possible to develop a new favourite dish!

What are the substitutes for gruyere cheese?

Several kinds of cheese can substitute Gruyère, as well as many others with similar flavours. Learn about them so you can select the Gruyere substitute that best suits your recipe.


An ideal substitute for another silky, semi-hard cheese is Emmental. In fact, it’s regularly used in fondue along with Gruyère, so you should anticipate a similar melting process. 

Emmental is better suited for casseroles and gratins than Gruyère since it has bigger holes (like those of a classic Swiss cheese) and a butterier flavour.

American Swiss Cheese

Any supermarket store is likely to carry this cheese. It is made according to Swiss custom and resembles Emmental cheese in appearance. Use it whenever you wish to replace Gruyère with something less expensive.


The flavour of this French cow’s milk cheese is indeed comparable to Gruyère. How long the cheese has been aged will decide the best way to use it.

However, older varieties of comté cheese are preferred for serving on a cheeseboard. Younger varieties of comté cheese are good for making melty sandwiches.


Fontina is a cow’s milk cheese made in Italy in the Alpine manner. It resembles Gruyère in terms of smoothness and richness. 

It is a great option for pizzas and casseroles because it melts easily as well. Combine it with Parmesan cheese to get a close substitute for Gruyère cheese.


If you’re seeking another French Alpine cheese, look for Beaufort in your neighbourhood cheese shop. Almost dissolving in your mouth, it has a velvety texture akin to Gruyère but a more delicate, buttery flavour.


cheese made from cow’s milk Gouda is a semi-hard cheese that has its roots in the Netherlands. It is well known for its wide variety of uses and flavours, which change depending on how long it has been aged.

Younger gouda can be used in place of Gruyère if you’re short on time because it melts more quickly, but the flavour won’t be the same.


This Gruyère-like semi-hard Swiss cheese melts easily and has a nutty flavour. Despite this, it is known for its potent fragrance, which some find repulsive.

What flavour does Gruyere cheese have?

The flavour of this cheese is distinctive. The flavour begins fruity, turns slightly spicy, and then finishes with a nutty aroma.

What qualities does Gruyere cheese have?

A firm, salty, nutty Swiss cheese made from cow’s milk is called Gruyere. As Gruyère ages, various batches may develop distinct flavours. Large holes and cracking when ripe are two characteristics of gruyère cheese.

Since it melts so well, it is a preferred ingredient for everything from pizza and sandwiches to fondue. Despite the temptation, gruyère should not be used in place of the cheddar. In addition to having a distinct flavour, they also melt differently.

The list of cheeses above will assist you in selecting cheeses that can be used in place of gruyere without making any changes to the recipe.

Recipe with gruyere cheese (or its substitutes):

Gruyere cheese souffle


  • 1 ½ cups (180 g) finely grated Gruyere cheese
  • 1 tablespoon of butter
  • 5 egg whites
  • 3 gems
  • 1 tablespoon of wheat flour
  • ½ cup of milk (tea)
  • freshly grated nutmeg to taste
  • salt and freshly ground pepper to taste
  • butter and cornmeal for greasing and sprinkling the ramekins

Method of preparation:

  1. Preheat the oven to 200°C (medium temperature). Bring a kettle of water to a boil over low heat — the souffle will bake in a bain-marie.
  2. With a piece of paper towel, butter the inner side of 4 individual ramekins (9 cm in diameter). Sprinkle with the cornmeal, rotate the pots to cover the sides and tap well over the sink to remove the excess. 
  3. Place the ramekins in the fridge while you make the souffle — be sure to prepare the containers to form rough walls for the dough to climb and firm up as it rises. No need to grease the bottom.
  4. In a small saucepan, place the butter and place over medium heat to melt. Add the flour and stir for 2 minutes. 
  5. Remove the pan from the heat and add the milk all at once. Stir vigorously with a wire whisk to avoid lumps. Return the pan to the heat and continue stirring for another 1 minute, until it thickens.
  6. Turn off the heat and season the preparation with salt, pepper and nutmeg. Add the yolks and mix vigorously with the whisk. Transfer the contents to a large bowl, stir in the cheese and set aside — the mixture is very runny, that’s how it is.
  7. In an electric mixer, beat the egg whites with a pinch of salt until they form snow with soft peaks: start on low speed and, when foamy, increase the speed gradually. 
  8. Beat for about 5 minutes, until the egg whites are set with the whisk and the air bubbles near the side of the bowl are gone. Attention: if you beat too much, the whites will be too firm and lose their elasticity. The result will be a dry souffle. 
  9. Beat just until soft peaks form.
  10. Add ⅓ of the snow whites to the yolk cream and stir well with the spatula to incorporate — if the whites form specks that don’t mix, it’s a sign that they were beaten too much. 
  11. Add the rest of the whites and mix gently, with movements from the bottom up, so as not to lose all the air incorporated.
  12. With a ladle, fill each ramekin to the brim with the souffle batter. Level with a knife (cut side up) to remove excess. Run the tip of your thumb along all the inside edges to remove a little more dough — this helps the souffle rise straight.
  13. Transfer the ramekins to a baking sheet. Place in a preheated oven and water the pan with boiling water until half the height of the ramekins — the steam from the bain-marie helps the souffle to rise more evenly and does not let the dough dry out.
  14. Bake for about 20 minutes, until the souffles have risen and browned. Never open the oven while the souffle is baking — if the temperature drops, the souffle will wilt. 
  15. Remove from the oven, being careful not to burn yourself with the boiling water. Serve immediately.


In this short article, we have answered the question “What are the substitutes for gruyere cheese?” by displaying 7 replacements to you. We have also talked about the qualities of gruyere cheese.


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