When you’re a turophile — the technical term for cheese lover — there’s a cheese for every occasion. For fondue, casseroles, soufflés, soups, leek substitute more, you may want to reach for the Swiss cheese, Gruyere. Its mild, nutty flavor adds a mellow touch to savory dishes, and a low melting point keeps it stretching ’till the cows come home. Sometimes, though, finding Gruyere can be an elusive prospect — or you may need to swap it out for something else.
Price, availability, or following a vegan diet can all mean you won’t be taking a gustatory field trip to the Swiss Alps. Searching for an alternative to this melty European wonder? Here’s the rundown on what to substitute for Gruyere. It’s named for the town of Gruyères in the Swiss canton of Fribourg. You’re not wrong if you’re picturing large wheels toted down the mountains on the backs of bell-wearing cows. Like any cheese, Gruyere takes time to make.
Oh, and that layer of stretchy goodness atop French onion soup? What can you substitute for Gruyere? The best cheese to substitute for Gruyere may depend on the flavors and cooking techniques in your recipe. Just be careful you don’t press too hard as you’re poking around options at the cheese counter.
Another easy way to select a Gruyere runner-up: Opt for something else from the Alps. Gruyere isn’t the only cheese to come from this region of Europe, and many Alpine cheeses are made with similar production processes, levels of sodium, and taste. In fact, once you venture down the path of Alpine cheeses, you’ll find variety galore. Be prepared to feel like a kid in a, um, cheese shop. Comté and Beaufort, for example, are variations of Gruyere made in the French, rather than Swiss, Alps. Emmentaler, Appenzeller, Abondance, fontina, and raclette are just a handful of others made with traditional Alpine techniques.