Gruyère cheese is prized for its nutty, slightly sweet flavor and smooth, creamy melt. It’s a favorite in French onion soup, fondue, gratins, sandwiches, and baked pasta dishes. Thanks to its firm yet flexible texture, it can be sliced, shredded, or melted seamlessly into recipes.
But what if you’re out of Gruyère? Whether it’s unavailable at the store or you’re looking for a different flavor, several cheeses can step in without compromising the dish. Some options mimic its meltability, while others bring a similar nutty complexity with their own unique twist.
We’ve tested different cheeses in everything from gooey cheese sauces to crispy croque monsieurs to find the best substitutes for Gruyère cheese. Whether you need a mild melting cheese, a stronger alternative, or even a dairy-free option, these seven substitutes will keep your recipe tasting amazing.
7 Substitutes for Gruyère Cheese
Each of these cheeses has unique properties. Some closely mimic Gruyère’s melt and flavor, while others offer a slightly different twist that still works beautifully in most recipes.
1. Emmental Cheese
If you need an almost identical substitute for Gruyère, Emmental is the best choice. It’s another Swiss cheese with a mild, nutty flavor and fantastic melting properties, making it perfect for fondues, sandwiches, and baked dishes.
Why it works: Emmental has a semi-hard texture with a smooth, creamy consistency, ensuring a melt just like Gruyère. It’s slightly milder but works well in most recipes.
Best for: Fondue, gratins, French onion soup, and cheese sauces.
How to use: Swap Gruyère for Emmental in equal amounts. If you need a bit more depth, mix it with a sharper cheese like Parmesan.
If Emmental isn’t available, check out these other useful Emmental cheese substitutes.
2. Comté Cheese
Comté is one of the best French substitutes for Gruyère, offering a similar rich, nutty taste but with a slightly firmer texture.
Why it works: Comté is aged longer than Gruyère, giving it a more complex flavor. It melts well but holds its shape better, making it an excellent choice for baked dishes and cheese boards.
Best for: Quiches, tarts, gratins, and cheese platters.
How to use: Use Comté in equal portions as Gruyère. If the taste is too intense, blend it with a milder cheese like Havarti.
For more Comté alternatives, check out these Comté cheese substitutes.
3. Beaufort Cheese
Beaufort is a lesser-known but excellent Gruyère substitute, offering a buttery, slightly floral taste with a smooth, semi-hard texture.
Why it works: Beaufort has a more refined, slightly fruity flavor but melts beautifully, making it a fantastic choice for fondues and creamy dishes.
Best for: Fondue, baked pasta, and cheese sauces.
How to use: Use Beaufort in equal amounts as a Gruyère substitute. If it’s too mild, blending it with Parmesan can enhance its depth.
If Beaufort isn’t available, check out these other useful Beaufort cheese substitutes.
4. Raclette Cheese
Raclette is a semi-soft cheese best known for its incredible meltability, making it a perfect choice for recipes like fondue, grilled sandwiches, and cheese dips.
Why it works: Raclette has a creamy, slightly tangy flavor that works well as a Gruyère alternative in dishes that require a smooth, gooey texture.
Best for: Melting over potatoes, grilled cheese, and fondues.
How to use: Replace Gruyère with Raclette in equal portions. Since Raclette has a stronger aroma, balance it with a milder cheese if needed.
For more melty cheese alternatives, check out these Raclette cheese substitutes.
5. Appenzeller Cheese
Appenzeller is a bold, flavorful cheese that works well as a Gruyère substitute, especially if you enjoy a stronger, slightly spicy kick in your cheese.
Why it works: Aged Appenzeller has a sharp, nutty taste with herbal notes, making it an excellent option for dishes that need a deeper, more intense cheese flavor.
Best for: Cheese platters, gratins, and fondue.
How to use: Use Appenzeller in equal portions as Gruyère, but if its flavor is too strong, blend it with a milder cheese like Emmental.
6. Tête de Moine
Tête de Moine is a Swiss cheese known for its delicate, melt-in-your-mouth texture, making it a fantastic option when you need a Gruyère substitute with a slightly floral, nutty taste.
Why it works: This cheese shaves into thin, creamy slices and melts well, making it perfect for fondues and gourmet sandwiches.
Best for: Cheese boards, fondue, and baked dishes.
How to use: Swap Gruyère with Tête de Moine in equal portions. If it’s too mild, pairing it with a sharper cheese can add complexity.
7. Parmesan Cheese
Parmesan isn’t the most obvious choice for replacing Gruyère, but if you need a strong, aged cheese with bold umami notes, it can work.
Why it works: Parmesan has a rich, salty depth that enhances baked dishes and soups, though it lacks Gruyère’s smooth meltability.
Best for: Soups, pasta bakes, and gratins.
How to use: Replace Gruyère with half the amount of Parmesan and mix it with a creamier cheese like Fontina for better meltability.
For other bold alternatives, check out these Parmesan cheese substitutes.
Frequently Asked Questions
Emmental is the closest substitute for Gruyère. It has a mild, nutty flavor and melts just as smoothly, making it ideal for fondue, French onion soup, and baked dishes.
Yes, Comté is an excellent replacement for Gruyère. It has a rich, nutty taste with a slightly firmer texture, making it perfect for quiches, gratins, and cheese boards.
Yes, Beaufort and Emmental are both great substitutes for Gruyère in fondue. They melt smoothly and offer a creamy, nutty flavor that blends well with other cheeses.
Parmesan can replace Gruyère in baked dishes, but it won’t melt as smoothly. It works best when combined with a softer cheese like Fontina or Havarti to maintain creaminess.
For a dairy-free alternative, try vegan Gruyère-style cheeses made from cashews or coconut oil. Brands like Violife and Miyoko’s offer plant-based options that mimic the nutty flavor and melting ability of Gruyère.
