No Gruyère on hand? No problem! These Gruyère cheese substitutes will do the trick perfectly. Whether you’re making fondue or grilled cheese, I’ve got you covered.

1.Fontina Cheese

Fontina cheese is an Italian gem with a rich, buttery flavor and a nutty twist, much like its cousin Gruyère. Made from raw milk, it’s aged to perfection in Italy’s humid grottos for about three months.

This aging process gives Fontina a velvety texture that’s both smooth and firm, making it a standout choice for melting. Whether you’re crafting a gourmet dish or just want to elevate your everyday meals, Fontina brings a touch of Italy to your table with its creamy, savory goodness.

2.Le Broure Cheese

Last up on our list of cheese substitutes is a French gem. Le Broure hails from France’s Lorraine Valley and is a go-to for making quiche. With its earthy flavor, it’s similar to a more mature Gruyère, offering nutty and buttery notes.

This cheese is a fantastic choice for baked recipes, adding a rich, savory touch to any dish.

3.Jarlsberg Cheese

Meet Jarlsberg, a mild, semi-soft cow’s milk cheese hailing from Norway. With its characteristic holes, reminiscent of Gruyère, Jarlsberg offers a sweeter and stronger flavor profile alongside a smooth, buttery texture.

Available in various maturity levels from 3 to 15 months, this versatile cheese grows more robust with age. Perfect for slicing, melting, or melting, Jarlsberg is a delightful addition to any charcuterie board or grilled cheese.

Its adaptability makes it a favorite for countless culinary creations.

4.Appenzeller Cheese

Appenzeller cheese hails from the picturesque Appenzell region of Switzerland, where tradition meets taste. This historic Swiss cheese is crafted using a 700-year-old recipe, making it a timeless delight.

Available in mild, sharp, and extra sharp varieties, Appenzeller is aged for at least 3 months, with some batches aging over 6 months. While it shares the nutty notes of Gruyère, Appenzeller holds its own with a bolder, more robust flavor profile.

Perfect for anyone looking to explore the rich world of Swiss cheeses, Appenzeller stands out for its deep, satisfying taste.

5.Raclette Cheese

Raclette cheese hails from the Swiss region of Valais, and its name comes from the traditional dish it stars in. This cheese is all about the experience–imagine scraping melted, golden cheese over your favorite foods for a delicious, interactive meal.

Made from raw cow’s milk, Raclette is a semi-hard cheese aged to perfection between 3 to 6 months. It melts beautifully and is a fantastic alternative to Gruyère.

Plus, the flavor can vary depending on where it’s made, giving you a taste of its unique origins.

6.Graviera Cheese

Graviera cheese is a delightful goat’s milk gem hailing from Greece. It boasts a flavor profile that’s both sweet and nutty, much like Gruyère, with a subtle spicy kick.

As it ages, the taste becomes even more robust and complex. If you’re looking for a substitute for Gruyère, Graviera is an excellent choice thanks to their similar flavor profiles.

7.Emmental Cheese

Emmental cheese is a fantastic choice for melting, making it a great substitute for Gruyère, especially in dishes like fondue. Hailing from Emmental, Switzerland, this Swiss cheese is also known as Emmentaler or Emmenthal.

Made from cow’s milk, it’s a bit different from Gruyère, and its aging process is shorter, which can impact its flavor. Emmental shares a similar texture and firmness with Gruyère and features those characteristic Swiss cheese holes.

Plus, it melts beautifully, making it an excellent option for any recipe that calls for Gruyère.

8.Beaufort

Beaufort cheese is a French gem hailing from the Alps. Made with raw milk, it boasts a semi-hard texture that’s just right. Its concave sides give it a unique look, possibly designed to make carrying easier.

Aged between 2 to 12 months, it develops a rich flavor. While it melts beautifully, it shines brightest when paired with fish. And here’s a tip: it’s a fantastic stand-in for Gruyère!

9.Comté Cheese

Hailing from the picturesque Franche-Comté region of France, Comté is a protected cheese that can only be made in this specific area. It’s often referred to as Gruyère de Comté, but Comté stands on its own with its unique charm.

Made from raw milk, this semi-hard cheese is aged to perfection in special caves, which gives it a distinctive flavor, color, and texture. When you take a bite, you’ll notice its nutty taste with a hint of brown butter–a truly delightful combination.

Plus, Comté melts beautifully, making it a fantastic choice for dishes like fondue or mac ‘n cheese. If you’re looking for a substitute for Gruyère, Comté is an excellent option that’s sure to elevate your recipes.

10.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.