Out of Gruyere and halfway through a recipe? You’re not stuck. The cheeses below melt like Gruyere, taste pleasantly nutty, and work in classic dishes—fondue, gratins, quiche, even French onion soup. I’ve tested each swap and noted exact 1:1 ratios and when to use (and avoid) them.
Notes from the author:
- Best 1:1: Comté (closest flavor/texture)
- Great for melting: Emmental, Fontina (1:1)
- Budget-friendly:Emmental or Jarlsberg (1:1)
- For bakes/gratins: Beaufort or Appenzeller (1:1)
- Avoid in: very aged Parmesan/Pecorino for classic Gruyère melt—too dry/salty
- Ratio: use 1 cup for 1 cup in most recipes; add a splash of cream if a swap runs drier
Gruyere is a protected alpine cow’s-milk cheese from the La Gruyère region of Switzerland (AOP), aged about 6–12 months. Firm with tiny “eyes,” it melts beautifully and tastes nutty, buttery, and lightly caramel-sweet.
It’s a classic in fondue, gratins, quiche, and French onion soup.
Main styles you’ll see: Classic (6–9 months), Réserve (10–18 months, deeper and more crumbly), d’Alpage (summer alpine milk), and Bio (organic).
An alpine profile (nutty, gently savory), excellent melt with slight stretch, and enough salt to stay flavorful in cooked dishes.
Younger wheels taste sweeter and creamier; longer aging adds earthiness and a firmer, drier bite.
Why it works: Nearly twin in flavor and melt; buttery-nutty with gentle sweetness.
Best for: Fondue, French onion soup, quiche, gratins.
Tip: If the dish tastes slightly sweeter than with Gruyère, balance with a pinch of salt.
Why it works: Mild, clean melt and classic alpine nuttiness.
Best for: Croque monsieur, fondue blends, casseroles.
Tip: Because it’s milder, boost salt or add a teaspoon of Dijon in sauces.
Why it works: Similar melt and approachable nuttiness; easy to find.
Best for: Grilled cheese, mac and cheese, egg bakes.
Tip: If the dish needs more depth, grate in 10–20% aged hard cheese.
Why it works: Buttery, ultra-melty; great in creamy sauces.
Best for: Pasta bakes, pizza, panini.
Tip: If tang peeks through, soften with 1–2 Tbsp cream.
Why it works: Alpine cousin with superb browning in the oven.
Best for: Gratins, tartiflette-style bakes, quiche.
Tip: Slightly creamier; mind the salt so it doesn’t read flat.
Why it works: Nutty, aromatic; holds its own in rich dishes.
Best for: Gratins, savory pies, cheese boards.
Tip: Select “classic” or “surchoix” for closer melt; “extra” is drier/sharper.
Why it works: Smooth melt; mild sweetness.
Best for: Sandwiches, mac and cheese.
Tip: Add a pinch of salt or a few drops of Worcestershire for depth.
Why it works: Similar texture and melt, milder taste.
Best for: Family-friendly bakes, kids’ pastas.
Tip: Use a touch more cheese or a small amount of mustard powder to boost savoriness.
Comté, Emmental (or a 50/50 blend). Add a dry white wine + garlic rub on the pot for classic flavor.
Beaufort, Comté, or Jarlsberg. Their browning and melt keep layers cohesive, not greasy.
Comté or Beaufort. Both stay creamy without breaking; season assertively.
Jarlsberg, Fontina, or young Gouda for stretch without oiliness.
Out of all of the alternatives, Jarlsberg is the most commonly mentioned. The similar flavor and ability to melt well into dishes help distinguish this excellent Gruyère substitute. Emmental is often recommended as the next best option because of its milder flavor and excellent melting cheese abilities.
Gruyère cheese has been around since the 12th century and is one of the only Swiss cheeses known for not having large holes. The flavor of this cheese depends on how long it is aged. It can range from nutty to earthy.
Gruyère cheese is excellent for eating on its own in slices and in recipes where it can be melted and enjoyed like a Croque Monsieur. Other uses include cheesy dips and even quiches.
Yes, Gouda works well as a substitute for Gruyère. You will notice a taste difference as Gouda has a richer taste than Gruyère. However, it melts well and can be served on a charcuterie platter, making it an excellent replacement.
No. “Swiss cheese” usually means Emmental. Gruyère is a specific AOP Swiss cheese with fewer/smaller holes and a nuttier, deeper flavor.
If you’re out of Gruyère, you’ve got great options. Comté, Emmental, Jarlsberg, Fontina, Beaufort/Appenzeller, and even young Gouda all melt beautifully and bring that nutty, savory character you want.
Use them 1:1 in most recipes: Emmental or Comté for fondue and French onion soup, Comté or Beaufort for gratins and quiche, and Jarlsberg or Fontina for sandwiches and casseroles.
Taste and salt to preference—some swaps are milder—then enjoy the same cozy, cheesy results without a last-minute store run.
Need a different swap? See the full Ingredient Substitutes index.
