Looking for an alternative to Gruyère Cheese? You’re in the right place! Keep reading for my favourite simple Gruyère Cheese Substitutes both dairy-free and dairy based.
What is Gruyère Cheese?
Gruyère is a semi-hard cow’s milk cheese from Switzerland. It’s typically aged for 5-12 months and has a slightly sweet, cheesy, nutty flavor.
It’s a great melting cheese that is used in the classic dishes Fondue, French Onion Soup and the other French classic Croque-Monsieur (toasted ham and cheese sandwich).
The Best Gruyere Cheese Substitutes – Dairy
1. Cheddar
Cheddar has a similar semi-hard cheese texture and flavor to guryere so it would be my number one choice. It will melt in a similar manner in cooked dishes.
2. Swiss Cheese
Swiss cheese is slightly softer and sweeter than Gruyère but it generally won’t be a problem in most dishes. Other Swiss types of cheese like Raclette cheese or Appenzeller Cheese or Dutch cheeses like Edam cheese or Gouda or Jarlsberg cheese from Norway or American Swiss cheese can all be substituted.
3. Emmental Cheese
With a similar flavor profile to Swiss cheese, Emmental is a good melty cheese alternative to Gruyère.
4. Comté Cheese
Like cheddar and swiss cheese, the French Comte cheese has a very similar flavor profile and semi-hard texture to Gruyère so makes an excellent substitute.
5. Mozzarella Cheese
This go-to melting Italian cheese is milder in flavour and gives a stringier texture when melted but will be a good match for Gruyère.
Another semi hard Italian cheese, provelone will melt into cheesy goodness in a similar manner to Gruyère.
7. Parmesan Cheese
Parmesan is harder than Gruyère so it won’t melt as well in a toasted sandwich or fondue. But for recipes like a quiche where the Gruyère is providing cheesey flavour, Parmesan can be used instead.
8. Halloumi
While the texture of halloumi is dryer and the flavour much saltier, it will melt well to be a surprisingly good substitute for Gruyère.
9. Feta
The Greek cheese Feta is saltier and won’t melt as well as Gruyère – but will give an intense boost of flavour so will be better than no cheese. Good in dishes like quiche where Gruyère is being used for flavour only. Not so good on a grilled cheese sandwich.
10. Goats Cheese
Fresh goats cheese is tangier, creamier and less salty than Gruyère but will add some cheesy goodness. Goats cheese won’t melt in the same way as Gruyère so may not be great in cooked dishes.
The Best Dairy-Free Gruyère Cheese Substitutes – Plant Based
If you’re looking for vegan or non-dairy alternatives to Guryere, it can be a challenge to match the melty cheesy texture of Gruyere. But if you’re willing to think laterally here are my favourite options:
1. Hummus
No hummus isn’t going to melt into a fondue, gratin or croque-monsieur like Gruyère BUT it will provide the substance and that delicious nutty flavour. A big dollop of hummus in a bowl of onion soup is just as tasty as melted Gruyère.
2. Dairy-Free Pesto
Works in a similar manner to hummus. Again it won’t melt into oozy cheesy goodness but a dairy-free pesto will add loads of flavour and freshness and makes a great alternative to the cheesiness of melted Gruyère.
My Tomato Almond Pesto recipe or this Sicilian Nut Pesto recipe are my 2 favourite non-dairy pestos.
Use instead of Guryere as the saucey component of your favourite gratins.
3. Brazil Nuts
Can be grated with a miroplane to make a dust that looks a lot like grated Gruyère. I also make a sprinkle I call Brazil Nut ‘Parmesan’ which is delicious sprinkled over pasta dishes or any where you’d normally grate over some Gruyère.
4. Nutritional Yeast Flakes
Aren’t as salty as Gruyère and won’t melt but they do add a similar hit of deeply savoury umami flavours. Use sparingly.
5. Olives
If you’re looking for a salty burst of flavour, a handful of olives is a good dairy-free and vegan alternative to Gruyère.
6. Sun Dried Tomatoes
A similar idea to olives, sun dried tomatoes are bursting with flavour and will add a little sweetness to your quiche instead of a cheese hit.
7. Salted Roast Almonds
For texture and salty taste roast almonds will take your dish in a different direction but it won’t be lacking in flavour or crunch.
8. Sea Salt Flakes
Another option to replace the salty hit from Gruyère is to sprinkle your dish with sea salt flakes. It won’t provide the same visuals or substance as grated or melted cheese but you will appreciate the salty flavour explosions.
9. Capers
Work in a similar way to olives. Salted capers will be the best choice although capers in vinegar are better than nothing.
10. Toasted Breadcrumbs
In Italy toasted breadcrumbs – called ‘pan gratato’ are also known as poor mans Parmesan. They are great for adding crunch and visual interest when sprinkled over pasta.
How to Store Gruyère
Gruyère can be stored for months in the refrigerator. I generally ignore the best before date and eat it even weeks after it is out of date. As long as there’s no mold growing on it. Gruyère can be frozen although there’s generally no need because it lasts so long in the fridge.
Gruyère Cheese Goes with…
Onions & Gruyère
Macaroni (Mac) & Gruyère
Thyme & Gruyère
Chicken & Gruyère
Tomato & Gruyère
Olives & Gruyère
More Ingredient Substitutes
Butter
Blue Cheese
Cream
Crème Fraîche
Double Cream
Greek Yoghurt
Goats Cheese
Gorgonzola
Feta Cheese
Halloumi Cheese
Parmesan Cheese
Pecorino Substitutes
Roquefort
Sour Cream
Yoghurt
Also see see the Simple Ingredients Substitutes Index.
For the fourth time, Le Gruyère AOP has won first place at the World Cheese Awards in Newport, Wales. This year, Urs Leuenberger's Le Gruyère AOP Réserve from the Vorderfultigen cheese dairy was voted the best cheese in the world. The title was awarded at the Guild of Fine Foods World Cheese Awards in early November.
For the fourth time, Le Gruyère AOP has won first place at the World Cheese Awards in Newport, Wales. This year, Urs Leuenberger's Le Gruyère AOP Réserve from the Vorderfultigen cheese dairy was voted the best cheese in the world. The title was awarded at the Guild of Fine Foods World Cheese Awards in early November.
I also like to sprinkle in a bit of parmesan in between the layers for the sharpness and nuttiness. Instead of Gruyere or Swiss, you can use cheddar, gouda, Monterey jack or pepper jack. I do prefer to grate my own cheese for this recipe because pre-grated cheese is tossed with anti-caking agents.
A classic, traditional swiss cheese, gruyère is a semi-hard cheese made from cow's milk that was first made in the town of Gruyère, Switzerland. Gruyère cheese has a firm texture, a rich, slightly nutty taste, and a pale yellow color.
Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.
Starts with a Cheddar mouthfeel and then the Gruyere gives you a sweet nutty flavor. Unlike a lot of Cheddars, the Gruyere also improves the meltability which makes it great for cooking. Try it on a panini or flatbread.
Similar to the Swiss variety, the wheel of Gruyere de Comte is a bit less high than that of its Swiss counterpart. Known as Comte for short, this French Gruyere has a pale ivory interior and a semi-hard texture from its aging period of over 10 months. Gruyere de Comte Cheese is sweet and nutty.
Yes, gruyere cheese can be a great addition to your diet. It has a nutrient-rich profile. It is abundant in minerals like calcium, phosphorus and sodium. The health benefits include regulating blood pressure, promoting healthy bones, enhancing immunity, reducing cholesterol etc.
I've tried everything from parmesan, goat cheese, mozzarella, swiss and brie. However, the combination of gruyere and cheddar cheese creates a perfectly gooey, melty, drool-worthy, melted cheese combo that just can't be beat. Trust me – you've got to add these two kinds of cheese to your next shopping list!
I use a mix of provolone and gruyere, but these are all of my favorite cheeses for French onion soup: Provolone: mild but rich with the best cheese pull-ness. Gruyere: a little nutty and earthy in flavor (Swiss cheese would also be a good substitute) Fontina: another mild white cheese that melts well.
For kid-friendly mornay sauce, consider using extra-sharp cheddar instead of gruyere. For nachos, you can use extra-sharp cheddar or a combination of cheddar and pepper jack. Sometimes I go totally wild and stir in two tablespoons of sour cream along with the cheeses, for a little extra depth of flavor and creaminess.
Other Swiss types of cheese like Raclette cheese or Appenzeller Cheese or Dutch cheeses like Edam cheese or Gouda or Jarlsberg cheese from Norway or American Swiss cheese can all be substituted.
American Swiss is perfect for sandwiches, soups, pasta dishes, and anything that you want chewy, goey cheese in. If price isn't necessarily an issue but you can't seem to find Gruyère cheese, you can look for Jarlsberg, Comté, Emmental, or Fontina.
Aldi carries some of my favorite cheeses, like Gruyere, Manchego, and Irish cheddar. The grocery-store chain also stocks other staples, like cured meats and loaves of bread.
Why it works: Monterey Jack's mild, creamy taste and excellent melting qualities make it a suitable alternative for quesadillas, burgers, and casseroles, ensuring smooth and consistent results. Example dishes: Use in quesadillas, burgers, and casseroles to achieve the desired creamy texture.
Aldi carries some of my favorite cheeses, like Gruyere, Manchego, and Irish cheddar. The grocery-store chain also stocks other staples, like cured meats and loaves of bread.
But, there is a better (more sophisticated) cheese that you should be using to revolutionize your mac and cheese: Gruyère. This traditional, hard Swiss cheese comes from pasture-fed cows and is aged for months to develop fine aromas and complex flavors.
Asiago and Gruyere cheese are very similar. Practically, they have a very similar granular texture. Gruyere is a Swiss cheese, known for its nutty profile. Again, use it as an Asiago alternative for grating.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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