Randy Chandler
Gruyere is a semi-hard Swiss cheese with a slightly sweet, nutty, and earthy flavour. It is a great melting cheese and is often used in French onion soup, croque-monsieur, and fondue. If you're looking for a similar cheese, there are several options. For a similar Swiss cheese, you can try Emmental, Jarlsberg, or Appenzeller. If you're looking for a French cheese, try Comté or Beaufort. Other alternatives include Fontina, Cheddar, and Gouda.
| Characteristics | Values |
|---|---|
| Place of origin | Gruyères, Switzerland |
| Texture | Semi-hard |
| Rind | Rough and inedible |
| Flavour | Creamy, nutty, earthy, fruity, salty |
| Aroma | Strong |
| Cow diet | Grass from pastures |
| Milk type | Cow's milk |
| Milk temperature | Not heated before curdling |
| Age | 5-12 months |
| Price | $15-20 per pound |
What You'll Learn
Swiss cheese
Gruyère is a semi-hard cow's milk cheese from Switzerland, with a slightly sweet, nutty flavour. It is usually aged for 5-12 months, and its flavour profile evolves from fruity to earthy and nutty. It is a dense, flaky, granular cheese with a rough outside layer. Gruyère is one of the most expensive cheeses in the grocery store, averaging $15 to $20 per pound.
In addition to Swiss cheese, other substitutes for Gruyère include Emmental, Jarlsberg, Comté, Fontina, Cheddar, and Gouda. These cheeses have similar textures and flavours to Gruyère and can be used in melting recipes or on a cheese board.
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Cheddar
While Gruyère is a Swiss cheese, Cheddar is an English cheese. Gruyère is made from raw cow's milk and is usually aged for six months or longer, producing a pale-yellow cheese with very few holes. Cheddar, on the other hand, can be made from either raw or pasteurised milk and is typically aged for 9-12 months, but can be matured for up to two years or more.
In terms of flavour, Gruyère is known for its sweet, nutty, and slightly earthy taste that becomes more complex as it ages. Cheddar, on the other hand, has a sharper, more pungent flavour.
So, while Cheddar has a similar texture and melting point to Gruyère, the flavour is quite different. If you're looking for a cheese with a similar flavour profile to Gruyère, you might want to consider other options such as Emmental, Jarlsberg, or Comté.
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Jarlsberg
There is also a Jarlsberg Lite variety, which has a lower fat content and is ideal for sandwiches and light lunches. The Jarlsberg Special Reserve is ripened for a minimum of 12 months, intensifying its flavours and aromas to produce a stronger, more robust cheese. It is a good choice for cheese platters or as a cooking ingredient when a stronger flavour is desired.
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Beaufort
There are three varieties of Beaufort: Beaufort d'été (summer Beaufort), Beaufort d'alpage (made in chalets in the Alps on high pastures), and Beaufort d'hiver (winter Beaufort). Beaufort d'alpage is made in small quantities, using only summer milk, and is aged for 16-18 months.
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Fontina
When substituting Fontina for Gruyère, it is recommended to use slightly less than the amount of Gruyère required due to its softer texture.
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Frequently asked questions
Cheddar has a similar semi-hard cheese texture and will melt in a similar way to Gruyère.
The French Comté cheese has a very similar flavour profile and semi-hard texture to Gruyère.
Emmental is a good alternative to Gruyère as it is a smooth, semi-hard Swiss cheese that is often used with Gruyère when making fondue.
Jarlsberg is a good option as it is mild, melts well and is widely available.
While it won't melt, hummus will provide a similar substance and nutty flavour to Gruyère.
