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Best Substitutes for Gruyere Cheese — What to Use Instead

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Swiss Cheese: 1:1 — Most similar — nutty, melts well.

Fontina: 1:1 — Great melting cheese. Slightly milder.

Overview

Top substitute for gruyere cheese: Swiss Cheese (1:1). Most similar — nutty, melts well. Plus 3 more alternatives.

Key Details

  • Swiss Cheese: 1:1 — Most similar — nutty, melts well.
  • Fontina: 1:1 — Great melting cheese. Slightly milder.
  • Comté: 1:1 — French cheese. Very similar to Gruyere.
  • Emmental: 1:1 — Has holes. Milder than Gruyere.

Why This Matters

  • Gruyere Cheese may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Swiss Cheese at 1:1
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutesdairy-subgruyere-cheeseingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Swiss Cheese at 1:1. Most similar — nutty, melts well.