Substitutes for Gruyere cheese include plain Swiss, fontina, Gouda, Abondance, Appenzell, Emmentaler, mild provolone, Cantal, Graviera or raclette. Additionally, consumers can substitute standard Swiss Gruyere with Gruyere varieties, such as Beaufort and Comte. When selecting a substitute, look for cheeses with similar nuttiness, a firm texture and a reputation for melting smoothly.
When choosing a substitute, it is important to consider the qualities of the cheese and the use in the recipe. For example, Abondance, fontina, raclette and Beaufort melt similarly to Gruyere, while Comte has a nutty, slightly sweet flavor that is very similar to Gruyere.
Gruyere cheese is a type of Swiss cheese made from whole milk that has been cured for at least six months. It has several small holes formed by gases released during the cheese-making process. It has a firm texture, pale yellow color and a rich, mildly nutty flavor that becomes more complex and earthy with age. Gruyere is used to make fondue, hot sandwiches, soufflés and gratins. It is also used as a table cheese. Much like other Swiss, or Alpine, cheeses, the full-bodied flavor of Gruyere pairs well with wines, such as Riesling, Beaujolais, Merlot and Sauvignon Blanc. It also goes well with pale ales and lager-style beers.