Gruyere substitutes
The best substitute for gruyere is comte: 1:1. The French cousin of Gruyere, made almost identically. Slightly sweeter, and the flavour varies more with age.
Why it matters. An alpine cheese that melts into a smooth, stretchy sauce without turning greasy, with a nutty, faintly sweet savour. It is the reason a gratin or a French onion soup tastes rich rather than simply cheesy.
BestComte
●●●●●1:1
Keeps the flavour, fat, texture and umami roles.
The French cousin of Gruyere, made almost identically. Slightly sweeter, and the flavour varies more with age.
Beaufort
●●●●●1:1
Keeps the flavour, fat, texture and umami roles.
Another alpine cheese with the same superb melting behaviour, richer and usually more expensive.
Emmental
●●●●○1:1
Keeps the flavour, fat, texture and umami roles.
Milder and springier, and it melts stringier and more elastic. A gratin made with it tastes noticeably blander, so consider a little parmesan alongside.
Jarlsberg
●●●●○1:1
Keeps the flavour, fat, texture and umami roles.
Sweeter and softer, melting smoothly but with less savoury complexity. Good in a croque monsieur, underpowered in a fondue.
Fontina
●●●●○1:1
Keeps the flavour, fat, texture and umami roles.
Creamier and more pungent, and it melts very loosely, so a sauce can turn greasy if you let it get too hot.
Raclette
●●●●○1:1
Keeps the flavour, fat, texture and umami roles.
An outstanding melter with a stronger, farmier smell that carries right through the finished dish.
Generic Swiss cheese
●●●○○1:1
Keeps the fat and texture roles; loses flavour and umami.
Supermarket Swiss melts adequately but is much milder and can go rubbery, so it fills the body of a sauce without adding much flavour or savoury depth.
Other dairy substitutes
Measuring by weight instead? Use the kitchen converter.