Being a chef has always been one of my dream jobs. I remember first being led into wanting to be one when I was in high school. And my fascination for food and the art of cooking intensified and I decided to enroll in a culinary school. I can still remember that on my first day, I learned to cook a Gruyere Cheese recipe. And to my delight, I was also able to learn the many other cheeses you can use as an alternative to Gruyere.
There are many cheeses similar to Gruyere. French cheeses considered to be nearly identical to Gruyere include comte or beaufort cheese. There are two famous cheeses that tastes more like the Gruyere cheese and they are the Swiss cheese as well as Norway’s Jarlsberg cheese. Also, a Swiss cheese called emmentaler can also be used as a substitute for Gruyere.
Comte or Beaufort Cheese
When you are shopping for cheese and you drop by their dairy case of a gourmet store or grocery store and see cheeses marked Comte or Beaufort, these can easily be substitutes for Gruyere in most recipes. Their taste is nearly indistinguishable, and they work well in gratins and other cheese recipes that require baking or broiling.
Swiss and Jarlsberg
People in the United States call any cheese with holes Swiss cheese. Jarlsberg is a Norwegian variety of rich, mellow cheese with holes. Both make suitable substitutions for Gruyere in recipes that are grilled or broiled. Casseroles, gratins and quiches that call for Gruyere usually come out just fine when you substitute Swiss-type cheeses for Gruyere.
Emmental or the emmantaler is another Swiss cheese that is common in the United States. And like typical Swiss and Jarlsburg, it has holes in the yellow or whitish yellow cheese. When you make fondue, emmentaler makes a better substitute for Gruyere than the other cheeses. A lot of chefs believe it melts to a smoother, more even consistency than the other types of cheese mentioned.