10 Gruyère Cheese Substitutes (+ Best Replacements)

Can’t find any Gruyère? Don’t worry, these Gruyère cheese substitutes will work perfectly!

So whether you’re making a fun fondue recipe or grilled cheese, I’ve got you covered.

Cheese is undeniably delicious. And there are so many different types of cheese with different qualities.

Gruyère, for example, is rich, creamy, and wonderfully nutty. So if you need it for a recipe, I highly recommend finding some.

But if you can’t, don’t panic! This list of 10 Gruyère cheese substitutes will help you find the perfect replacement. 

What is Gruyère Cheese? 

Gruyère is a type of Swiss cheese from Gruyères in Switzerland. If you haven’t guessed, that’s where it gets its name from. 

It’s firm in texture and pale yellow in color.

Interestingly, if you buy French Gruyère, it “must” have holes in it, like Swiss cheese.

And ironically, Swiss varieties of Gruyère don’t have holes.

Either way, the curing process usually takes at least 6 months. And because of its mild flavor, Gruyère is arguably the best cheese for fondue.

The only real downside is the price. Gruyère is pretty expensive.

But if you want to splurge, I’d say it’s worth it.

But if not, these Gruyère cheese substitutes will be just as delicious. 

What Does Gruyère Taste Like?

Gruyère is a very rich and creamy cheese. It also has a nutty flavor and is noticeably, but not overwhelmingly salty.

Also, like most cheeses, the flavor changes with age. 

Gruyère that’s been minimally aged tastes creamy and nutty, while older Gruyère is a bit more earthy and complex. 

Best Gruyère Cheese Substitutes

1. Emmental Cheese

Emmental cheese is perfect for melting. If you’re making fondue, this would be my substitution pick.

This cheese is also Swiss. it comes from Emmental, Switzerland. 

Emmental is sometimes also called Emmentaler or Emmenthal. 

The big difference between Gruyere and Emmental is that Emmental cheese is made from cow’s milk.

The aging time also has a shorter minimum. The aging time will affect the flavor of the cheese as well. 

Emmental does have a similar texture and firmness to Gruyère and similar holes that are associated with Swiss cheese.

It also melts really well, which makes it a great substitute for Gruyère. 

2. Fontina Cheese

Fontina cheese is an Italian cheese with a buttery and nutty flavor similar to Gruyere.

It’s made from raw milk and is aged in the humid grottos of Italy. 

It is usually aged for around 3 months. Fontina cheese also has a velvety, firm texture which makes it perfect for melting.

It’s like Gruyére’s Italian cousin. 

3. Jarlsberg Cheese

Jarlesberg is another cheese named after its originating region.

This is a mild, semi-soft cow’s milk cheese that has the signature holes of Gruyère. 

Jarlsberg has a sweeter and stronger flavor with a delicious buttery texture.

This is a very versatile cheese and comes in a variety of maturity levels ranging from 3 to 15 months. 

This cheese is delicious in all forms and can be used in so many ways. 

4. Engelberg Cheddar Cheese

Engelberg cheddar cheese has a very unique claim to fame, as it is the only Swiss cheese that is made inside of a monastery.

You can actually visit this cheese factory and watch the cheese production process. 

Flavor-wise, Engelberg cheddar cheese is the most similar to Gruyére. The flavors of Engelberg are rich and earthy.

This cheese is aged for 5 months, which is also comparable to the length of time that Gruyére is aged.

Engelberg is aged in salt water, the traditional way to make Swiss cheese. It’s considered a very high-quality Swiss. 

5. Raclette Cheese

Raclette cheese comes from Valais in Switzerland, and the name comes from the dish that it’s traditionally used to make.

A raclette is a technique that involves scraping hot, melted cheese onto your food. 

This is a semi-hard, raw cow’s milk cheese with flavor that varies based on where it’s made. Raclette cheese is usually aged between 3 and 6 months. 

This cheese melts incredibly well and is a really great substitute for Gruyère. 

6. Comté Cheese

Comté comes from the Franche-Comté region of France.

It’s actually a protected cheese, so it can only be made in the Franche-Comté region. It’s sometimes called Gruyère de Comté.  

Comté is made with raw milk and is semi-hard in texture. It’s actually aged in special caves that contribute to the flavor, color, and texture. 

Comté has a nutty flavor with a brown butter finish. It’s also a great melting cheese, which is another reason it’s on this list.

I would definitely use Comté to substitute Gruyére. 

7. Beaufort

Beaufort cheese is another French cheese that is made in the French Alps. This cheese is made with raw milk and has a semi-hard texture. 

Beaufort cheese has concave sides that give it a signature shape and appearance.

This was possibly done to make the cheese easier to carry. 

This cheese is usually aged between 2 and 12 months for the best flavor.

Beaufort cheese melts really well, but the flavors tend to pair best with fish.

Regardless, it’s still a wonderful substitute for Gruyére cheese. 

8. Appenzeller Cheese

Appenzeller cheese is produced in the Appenzell area of Switzerland.

This is one of the traditional Swiss cheeses since it’s made using a recipe that has been preserved for 700 years. 

Appenzeller comes as mild, sharp, and extra sharp and is aged around 3 months, to over 6 months.

It tends to have a stronger flavor than Gruyére but has the same nuttiness. 

9. Graviera Cheese

Graviera cheese is a goat’s milk cheese that actually comes from Greece.

It has a sweet and nutty flavor, like Gruyére, but also has a hint of spiciness. The flavor gets richer and stronger with age. 

Graviera has a similar flavor to Gruyére so it works great as a substitute.

10. Le Broure Cheese

The last cheese replacement on our list is another cheese from France.

Le Broure is made in the Lorraine Valley of France and is often used to make quiche. 

Le Broure has an earthy flavor that is similar to more mature Gruyére. It also has similar nutty and buttery flavors.

Le Broure is a really delicious substitute in baked recipes.