The package of Jarlsberg sits in the deli case, but your budget says no. That creamy, nutty cheese with the signature holes is hard to match exactly.
Not every cheese substitute behaves the same way. Some melt smoothly while others turn grainy; some bring sharpness where you want mild sweetness.
Texture matters when you're melting over sandwiches or shredding into gratins.
These seven alternatives work across different cooking situations. Some come close to the original flavor, others prioritize melt quality or price.
Jarlsberg is mild, nutty, and slightly sweet, with a smooth melt that works for sandwiches and casseroles. For cooking, match nutty flavor and melt first, then adjust salt so the finish stays clean.
7 Jarlsberg Cheese Alternatives for Sandwiches
These options range from direct swaps to cheeses that change the flavor slightly. Pick based on whether you need that Swiss-style appearance or just reliable melting performance.
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| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Emmental | 🍳 Cooking | 1:1 | Milder, larger holes |
| 2 | Gruyère | 🍳 Cooking | 1:1 | More intense, earthy |
| 3 | Baby Swiss | ✨ Both | 1:1 | Creamier, milder |
| 4 | Fontina | 🍳 Cooking | 1:1 | Richer, no holes |
| 5 | Gouda | 🍳 Cooking | 1:1 | Sweeter, caramel notes |
| 6 | Havarti | 🍳 Cooking | 1:1 | Very creamy, soft |
| 7 | Provolone | 🍳 Cooking | 1:1 | Tangy, drier texture |
1 - Emmental
Emmental comes closest in appearance-those large, irregular holes are the signature. The melt quality matches Jarlsberg well, making it ideal for fondue or hot sandwiches where you want visible bubbles and stretch.
The flavor runs milder and slightly sweeter. You lose some of that nutty complexity Jarlsberg brings, but the texture stays creamy when melted.
Missing Emmental too? Replacements similar to Emmental Cheese covers options with that same hole structure.
- Swap seamlessly - Use cup-for-cup in any recipe calling for shredded or sliced Jarlsberg.
- Watch the sweetness - The milder profile works better in mild dishes; add a pinch of salt if your recipe needs more depth.
Skip if: You need a cheese that doesn't melt easily.
For Fondue
Works for: Smooth melt, traditional appearance
Skip if: You want stronger flavor
For Sandwiches
Works for: Melts evenly, visual appeal
Skip if: You need sharp, bold taste
2 - Gruyère
Gruyère delivers more intensity-earthy, slightly salty, with a firmer bite. French onion soup and gratins benefit from that deeper flavor.
The texture stays denser even when melted. Expect less stretch and more body compared to Jarlsberg's creamy consistency.
Out of Gruyère as well? What to use for Swiss Cheese ranks alternatives by intensity and melt behavior.
Skip if: You want a mild, sweet cheese for kids.
3 - Baby Swiss
Baby Swiss brings a creamier, softer texture with smaller holes. Cold sandwiches and cheese boards benefit from that buttery, mild profile.
The flavor stays neutral, making it easy to pair with other ingredients. It won't dominate a dish the way sharper cheeses do.
Don't have Baby Swiss either? Swiss Cheese swaps by recipe type helps narrow options by cooking method.
- Equal amounts work - Swap cup-for-cup without adjusting other ingredients.
- Melts smoothly - Lower moisture content means less separation in sauces.
Skip if: You need pronounced nutty flavor.
4 - Fontina
Fontina melts into a velvety pool with earthy mushroom notes. Risotto and cream sauces turn luxurious when you stir this in at the end.
The texture is richer and more buttery than Jarlsberg, but you lose those characteristic holes. The trade works when appearance matters less than silky consistency.
If Fontina isn't available either, Fontina Cheese substitutes ranked covers cheeses with similar richness and melt quality.
Skip if: You want visible holes for presentation.
5 - Gouda
Gouda brings caramel sweetness, especially when aged. Mac and cheese and quesadillas benefit from that creamy, slightly sweet profile.
The melt quality is smooth, though the texture runs softer than Jarlsberg. Expect more ooze and less structure.
Out of Gouda too? Instead of Gouda Cheese try these lists options with that same caramel-forward flavor.
- Adjust for sweetness - Cut back on sugar or honey in recipes where Gouda's natural sweetness might tip the balance.
- Shred fresh - Pre-shredded versions include anti-caking agents that affect melt quality.
- Age matters - Young Gouda mimics Jarlsberg better; aged versions are firmer and sharper.
- Mix with sharper cheese - Blend with a bit of cheddar if you want to temper the sweetness.
| Use | Gouda Type | Notes |
|---|---|---|
| Mac and cheese | Young | Melts smoothly, mild flavor |
| Grilled sandwiches | Medium-aged | Better structure, caramel notes |
| Cheese boards | Aged | Firmer texture, crystalline crunch |
Skip if: You need a cheese with Swiss-style holes.
6 - Havarti
Havarti melts faster and more completely than most semi-soft cheeses. Grilled cheese sandwiches and burgers benefit from that ultra-creamy consistency.
The texture is softer and less structured-it won't hold a slice shape as well as Jarlsberg. The subtle tang adds interest without overwhelming other flavors.
Missing Havarti as well? Swaps when Havarti Cheese runs out covers cheeses that match that creamy melt.
Skip if: You need a firm cheese that holds its shape.
7 - Provolone
Provolone (mild version) brings tang and a bit of smokiness. Italian subs and pizza benefit from that firmer, drier texture.
The flavor is bolder and more assertive than Jarlsberg's sweetness. Use it when you want the cheese to stand out rather than blend in.
Out of Provolone too? Quick Provolone Cheese replacements to try covers options with that same tangy profile.
What to know:
- Shred coarsely - Fine shreds clump together; larger pieces melt more evenly.
- Check the age - Young provolone is milder; aged versions turn sharper and drier.
Skip if: You want a sweet, nutty Swiss-style flavor.
Picking the Right Replacement
Most of these swaps work cup-for-cup without changing the recipe. Emmental comes closest in appearance and melt quality; Gruyère brings more flavor depth for gratins and soups.
For cold applications like sandwiches and cheese boards, Baby Swiss or Havarti work well. When you want visible holes, stick with Emmental or Baby Swiss.
- Closest match - Emmental for appearance and mild flavor
- Easiest grab - Baby Swiss at any supermarket
- Bold alternative - Gruyère when you want more depth
Frequently Asked Questions
Cheddar changes the flavor significantly-sharper and less sweet. It melts well but won't give you that mild, nutty profile. Use mild cheddar if you're making a grilled cheese where the swap won't dominate, but skip it for fondue or dishes where Jarlsberg's subtle sweetness matters.
Yes, Emmental melts smoothly with good stretch. The texture is nearly identical when melted, though the flavor is slightly milder. Use it in fondue, hot sandwiches, or any recipe where you need reliable melting without separation.
Baby Swiss or Havarti both work well cold. Baby Swiss gives you a similar mild flavor with smaller holes; Havarti brings a creamier, buttery texture. Both slice cleanly and won't overpower other sandwich ingredients.
Yes, blending cheeses often gives you better results. Try half Emmental for melt quality and half Gruyère for flavor depth. Or mix Baby Swiss with a sharper cheese if you want more complexity. Keep the total volume the same as the original Jarlsberg amount.
High heat or aged cheese causes grainy texture. Lower the temperature and add cheese gradually off direct heat. Pre-shredded cheese also has anti-caking agents that affect smoothness-shred from a block when possible. If you used an aged cheese like sharp cheddar, that higher protein content makes it more prone to graininess.
7 Best Substitutes for Jarlsberg Cheese
Ingredients
Method
- Emmental offers a mild flavor and large holes, melting smoothly for fondue and hot sandwiches. Use like-for-like in any recipe. It's milder but creamy.
- Gruyère has an intense, earthy flavor and denser melt with less stretch; great for gratins and French onion soup.
- Baby Swiss is mild and creamy with smaller holes, perfect for cold sandwiches and cheese boards. Swaps easily cup-for-cup.
- Fontina melts into a smooth, velvety texture without holes, adding rich buttery notes to sauces and risottos.
- Gouda brings caramel sweetness and gooey melt, especially when young. Adjust sweetness and shred fresh for best results.
- Havarti melts very smoothly and quickly, making it ideal for grilled cheese and burgers but has a softer, less structured texture.
- Provolone is tangy and drier with a stronger flavor. Use coarsely shredded young versions for milder taste.
- Choose substitutes based on your cooking needs: Emmental or Baby Swiss for melt and mild flavor, Gruyère for depth in cooked dishes.
- Mix cheeses to balance melt and flavor if desired; use half Emmental and half Gruyère for best results.
