Out of Gruyère? No problem. Here are the best substitutes for cooking and baking, matched by melt, flavor, and use case, so your recipe still lands.
Quick Picks: Best Gruyère Substitutes by Recipe
- Gratins & French onion soup: Emmental, Comté
- Fondue: Emmental, Jarlsberg, Raclette
- Quiche & tarts: Comté, Fontina
- Mac & cheese: Fontina, Aged Cheddar
- Budget everyday swap: Swiss, Gouda
- Vegan option: Swiss-style or Emmental-style vegan cheese
The 7 Best Gruyere Substitutes
Each cheese is carefully selected for its unique qualities, offering diverse tastes and textures to enhance your favorite dishes. Whether you want to replicate Gruyère's nutty goodness or explore exciting new flavors, we've got you covered.
1. Emmental Cheese
Melt: excellent • Flavor match: nutty-sweet • Best for: gratins, fondue, French onion soup • Ratio: 1:1 by weight
Why it works: Emmental is a traditional Swiss cheese that has a nutty and mildly sweet flavor, along with its excellent melting properties, closely mimicking Gruyère, making it an ideal choice for dishes that require a rich, creamy texture and savory taste. It is made of cow's milk.
Example dishes: Use in gratins, sandwiches, and fondue.
Measurement: Substitute in equal amounts by weight or volume for a seamless transition.
2. Comté Cheese
Melt: excellent • Flavor match: nutty, earthy • Best for: quiche, tarts, gratins • Ratio: 1:1 by weight
Why it works: Comté shares Gruyère's nutty notes and creamy texture while offering a hint of earthiness due to its aging process, enriching recipes with depth and complexity.
Example dishes: Ideal for quiches, tarts, and cheeseboards.
Measurement: Substitute in equal amounts by weight or volume for a balanced flavor profile.
3. Swiss Cheese
Melt: good • Flavor match: mild, nutty • Best for: sandwiches, melts, soups • Ratio: 1:1 by weight
Why it works: Swiss cheese, another one made of cow's milk, boasts a nutty flavor profile and exceptional meltability, making it perfect for classic Gruyère applications where smooth melting is essential.
Example dishes: Perfect for melted cheese, burgers, and sandwiches.
Measurement: Substitute in equal amounts by weight or volume for a seamless culinary transition.
4. Jarlsberg Cheese
Melt: excellent • Flavor match: mild, nutty • Best for: sandwiches, bakes, fondue • Ratio: 1:1 by weight
Why it works: Jarlsberg cheese has a mild and nutty taste, akin to a cross between Swiss and Gruyère, and enhances salads, sandwiches, and snacks with a pleasant and familiar flavor.
Example dishes: Works well in salads, sandwiches, and as a snacking cheese.
Measurement: Substitute in equal amounts by weight or volume for a consistent taste experience.
5. Raclette Cheese
Melt: excellent • Flavor match: creamy, nutty • Best for: potatoes, veggies, gratins, fondue • Ratio: 1:1 by weight
Why it works: Raclette cheese has renowned melting properties that elevate dishes by imparting a creamy, nutty flavor, making it perfect for recipes where Gruyère's texture and taste are key.
Example dishes: Excellent for raclette cheese parties and melting over potatoes, vegetables, and meats.
Measurement: Substitute equal amounts of raclette cheese by weight or volume to maintain the desired consistency.
6. Beaufort Cheese
Melt: excellent • Flavor match: rich, nutty • Best for: quiche, gratins, croque monsieur • Ratio: 1:1 by weight
Why it works: Beaufort is a French cheese made with cow's milk, which offers a rich, creamy texture with pronounced nutty undertones, enriching gratins, quiches, and cheeseboards with a distinctive Alpine character.
Example dishes: Shines in gratins, quiches, and as a cheeseboard centerpiece.
Measurement: Substitute in equal amounts by weight or volume to preserve its creamy texture and flavor.
7. Fontina Cheese
Melt: excellent • Flavor match: mild, slightly sweet • Best for: mac & cheese, pizza, casseroles • Ratio: 1:1 by weight
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. See its substitutes here.
Example dishes: Suitable for macaroni and cheese, sandwiches, and pizzas.
Measurement: Substitute in equal amounts by weight or volume for a consistent, cheesy experience.
More Gruyère Substitutes to Try
- Beaufort – rich French Alpine cheese with a nutty profile
- Parmesan – sharp Italian cheese, best for grating or mixing
- Gouda – mild and creamy, good everyday option
- Edam – light, nutty, works well in sandwiches
- Monterey Jack – smooth melt, mild flavor for Tex-Mex dishes
- Kars Gravyer – Turkish cheese with nutty undertones
- Kerrygold Dubliner – sweet-nutty Irish cheese with a sharp finish
- Graviera – Mediterranean cheese with a slightly sweet note
- Le Brouère – buttery French cheese, versatile in cooking
- Maasdam – sweet and nutty, good melter
- L’Etivaz – nutty with floral notes, excellent in fondue
- Wensleydale – crumbly, slightly tangy, good with fruit
- Tête de Moine – aromatic, shaved for cheeseboards
- Appenzeller – nutty with a spicy kick, great in fondues
Vegan Alternatives for Gruyère
- Vegan Swiss-style cheese – closest melt and nutty flavor, widely available.
- Homemade cashew cheese – creamy and slightly sweet, works in gratins and sauces.
Common Culinary Uses of Gruyère Cheese (and the Best Substitutes)
- Gratins & scalloped potatoes – use Emmental, Comté, or Swiss.
- Fondue – try Emmental, Jarlsberg, or Raclette.
- Quiches & tarts – swap with Comté, Emmental, or Fontina.
- French onion soup – Comté, Emmental, or Swiss.
- Mac & cheese – Fontina, Emmental, or Aged Cheddar.
- Croque Monsieur / Madame – Emmental, Swiss, or Comté.
- Grilled cheese – Emmental, Swiss, or Cheddar.
- Cheeseboards – Comté, Swiss, or Aged Cheddar.
- Sauces & soups – Emmental, Swiss, or Comté.
- Savory pastries & pies – Comté, Emmental, or Cheddar.
Other cheese substitutes that you might come in handy:
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