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7 Best Substitutes for Jarlsberg Cheese for Nutty Flavor and Big Holes

7 Best Substitutes for Jarlsberg Cheese

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Jarlsberg's creamy, nutty flavor and melting quality can be matched with several cheeses. Choose substitutes like Emmental or Baby Swiss for milder taste and melt, or Gruyère for deeper flavor in cooking.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Cheese Tips
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 cup Emmental Use cup-for-cup in any recipe calling for shredded or sliced Jarlsberg
  • 1 cup Gruyère Use cup-for-cup; expect firmer texture with more intensity
  • 1 cup Baby Swiss Creamier texture, milder flavor, ripples with smaller holes
  • 1 cup Fontina Richer, buttery texture with no holes
  • 1 cup Gouda Sweeter with caramel notes; adjust sweetness in recipes
  • 1 cup Havarti Very creamy and soft texture; melts faster
  • 1 cup Provolone Tangy flavor with drier texture; shred coarsely

Method
 

  1. 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.
  2. Gruyère has an intense, earthy flavor and denser melt with less stretch; great for gratins and French onion soup.
  3. Baby Swiss is mild and creamy with smaller holes, perfect for cold sandwiches and cheese boards. Swaps easily cup-for-cup.
  4. Fontina melts into a smooth, velvety texture without holes, adding rich buttery notes to sauces and risottos.
  5. Gouda brings caramel sweetness and gooey melt, especially when young. Adjust sweetness and shred fresh for best results.
  6. Havarti melts very smoothly and quickly, making it ideal for grilled cheese and burgers but has a softer, less structured texture.
  7. Provolone is tangy and drier with a stronger flavor. Use coarsely shredded young versions for milder taste.
  8. Choose substitutes based on your cooking needs: Emmental or Baby Swiss for melt and mild flavor, Gruyère for depth in cooked dishes.
  9. Mix cheeses to balance melt and flavor if desired; use half Emmental and half Gruyère for best results.

Notes

Add cheese gradually when using Provolone to prevent overpowering flavors.

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