The best Gruyère cheese substitutes for nutty, salty goodness.
Gruyère originates in the town of Gruyères, in Switzerland. Genuine Gruyère has a rough 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. 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.is another Swiss substitute that was invented in 2004 after the Swiss Cheese Union disbanded . It has a creamy texture with hints of onion, and even bacon. You can imagine how much it would level up your fondue .
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,
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