Randy Chandler
Gruyère is a semi-hard cheese with a creamy, nutty flavour and a sturdy texture. It is a Swiss cheese, specifically from the town of Gruyères, and is one of the most expensive cheeses in the grocery store. However, there are many other cheeses that are similar to Gruyère in terms of flavour, texture, and melting ability. These include Gouda, Jarlsberg, Raclette, Emmental, and Fontina.
| Characteristics | Values |
|---|---|
| Origin | Switzerland |
| Texture | Semi-hard |
| Taste | Creamy, nutty, salty |
| Melting | Melts easily |
| Price | Expensive |
| Substitutes | Emmental, Comte, Fontina, Beaufort, Jarlsberg, Raclette, Cheddar, Edam, Gouda, Parmesan, Halloumi, Feta, Goat Cheese, Hummus, Pesto |
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What You'll Learn
Raclette, Swiss cheese, and Emmental
Swiss cheese is a term used for any variety of cheese that resembles Emmental, a medium-hard cheese that originated in the Emme Valley in Switzerland. Swiss cheese is characterized by its yellow color and the presence of holes, known as "eyes," which are formed during the late stage of cheese production when propionibacteria consume lactic acid and release carbon dioxide gas. The larger the eyes in Swiss cheese, the more pronounced its flavor, as a longer fermentation period allows more time for bacterial action. While historically, the holes in Swiss cheese were seen as imperfections, they are now valued as a sign of maturation and quality.
Emmental, also known as Emmentaler or Emmenthal, is a type of Swiss-style cheese with a savory but mild taste. It is usually consumed cold in chunks or slices and is used in dishes such as gratins and fondue, where it is often mixed with Gruyere. The term "Emmentaler" is registered as a geographical indication in Switzerland, and similar cheeses are produced in other countries, including France, the Netherlands, Bavaria, and Finland. In many parts of the world, the terms "Emmentaler" and "Swiss cheese" are used interchangeably to refer to this style of cheese.
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Fontina, Parmesan, and Comte
Fontina is an Italian cow's milk cheese from the Alpine region. It has a similar richness and creaminess to Gruyere, and it melts easily, making it a great choice for pizzas and casseroles. It is also made from cow's milk, which ensures a similar richness to Gruyere. When used as a substitute, it is recommended to combine it with Parmesan cheese to achieve a flavour and texture closer to Gruyere.
Parmesan, or Parmigiano-Reggiano, is an Italian cheese with a strong, salty flavour and a crumbly texture. It is made from unpasteurised cow's milk, and while it is harder than Gruyere and does not melt as well, it can still be used as a substitute in certain dishes, adding a unique depth of flavour.
Comte is a French cheese that shares many similarities with Gruyere in terms of taste and texture. It has a rich, nutty flavour with a mild sweetness, and a semi-hard texture. It is a great melting cheese, making it perfect for grilled cheese sandwiches, quiches, souffles, and gratins. It is also often compared to Emmental, or Swiss cheese, which can be used as a substitute for Comte and Gruyere.
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Jarlsberg, Edam, and Gouda
Jarlsberg, originating in Norway, is a mild cheese with large holes and a rubbery texture. It is a popular choice for ham and cheese sandwiches or melting recipes like fondue. Jarlsberg is also famous for its distinctive sweet and nutty taste. It is available with or without its distinctive rind and is naturally lactose-free and suitable for vegetarians.
Edam is a mild cheese that goes well with fruit, such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional "cheese fruits", like pears and apples, and is commonly eaten on crackers and bread. In Indonesia, Edam cheese is quite popular and is used for cooking snacks such as kaasstengels, roti bakar, kue cubit, and pannenkoek. It is also the most common cheese used in the Czech Republic, where it is usually sold under the name eidam.
Gouda is a semi-hard cow's milk cheese that originated in the Netherlands. It is known for its aromatic and caramel-like flavor, combined with a dense and springy texture. Gouda comes in both pasteurized and unpasteurized variants, and its flavor ranges from smooth to sharp, depending on its age. The salt from the brine used during the production process slows down unwanted bacterial activity and promotes the iconic Gouda flavor.
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Cheddar, Swiss, and American
Cheddar
Cheddar is a hard, yellow cheese that is commonly used in cooking. It has a sharp, pungent flavour that can vary depending on age and type, from mild to extra sharp. It is typically aged for a minimum of 6 months but can be aged for up to 2 years. Cheddar is a good melting cheese and can be used in dishes such as grilled cheese sandwiches, macaroni and cheese, and cheese sauces. It is a widely available and affordable alternative to Gruyère.
Swiss
Swiss cheese is a general term for several varieties of cheese that originate from Switzerland. It is typically a hard, yellow cheese with a sweet and nutty flavour. Swiss cheese is known for its holes, which range in size and are created by gas bubbles during the cheesemaking process. Swiss cheese is a good melting cheese and can be used in dishes such as fondue, casseroles, and gratins. Some common varieties of Swiss cheese include Emmental, Jarlsberg, and Raclette, which can be used as substitutes for Gruyère.
American
American cheese is a processed cheese product made from a blend of milk, milk fats, and cheese curds. It is designed to melt easily and has a mild, creamy flavour. American cheese is often sold pre-sliced and individually wrapped, making it a convenient option for sandwiches, burgers, and grilled cheese. It is an affordable and widely available alternative to Gruyère, but it lacks the complex flavour and texture of Swiss-style cheeses.
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Halloumi, Feta, and Goat's Cheese
Feta is a Greek white cheese, traditionally made from sheep's milk, with a salty and crumbly texture. It is classified as a PDO (Protected Designation of Origin) product by the Greek government, ensuring its authenticity and quality. Feta is a good source of vegetarian protein, calcium, and phosphorus, as well as vitamins B12 and niacin. While Feta won't melt as well as Gruyere, it can add a boost of flavour to dishes.
Goat's Cheese, on the other hand, is tangier, creamier, and less salty than Gruyere. It won't melt in the same way, so it may not be ideal for cooked dishes where melting is required. However, it can add a delicious cheesy flavour to various dishes.
While these three cheeses differ from Gruyere in terms of texture, melting properties, and flavour, they each offer unique attributes that can enhance a variety of culinary creations. Halloumi's high melting point makes it perfect for grilling or frying, Feta adds a salty kick to dishes, and Goat's Cheese contributes a tangy, creamy flavour.
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Frequently asked questions
There are several cheeses that are similar to Gruyere, including Comte, Emmental, Raclette, Jarlsberg, and Swiss.
Gruyere cheese is similar to Comte, Emmental, Raclette, Jarlsberg, and Swiss cheese in terms of taste. It has a creamy, nutty flavor and semi-hard texture.
Some good melting cheese substitutes for Gruyere include Fontina, Raclette, and Parmesan.
