Gruyère Cheese: History, Substitutes, and How to Use Gruyère

Gruyère cheese is a semi-firm to firm Swiss cheese made from raw cow's milk. As an Appellation d’Origine Protégée (AOP) cheese, a wheel of authentic Gruyère must be at least twenty-two inches in diameter and weigh an average of seventy-seven pounds.

To make Gruyère, cheesemakers curdle raw cow’s milk in large copper vats using a rennet, then squeeze all the remaining liquid from the resulting curds. They press the curds into round molds and age the wheels in temperature-controlled cellars for a minimum of five months. Some producers may age wheels of Gruyère for closer to two years.

Named for the town of Gruyères (found in the larger canton of Fribourg) in Switzerland, Gruyère is one member of a family of “mountain cheeses” made throughout the Alps. Producers on either side of the border between France and Switzerland labeled their cheeses as “Gruyère” until 1986, when France’s “Gruyère de Comté” became, simply, Comté. (To this day, many Swiss producers label their cheeses “Le Gruyère”—The Gruyère.) The Swiss cheese received Appellation d'Origine Protégée (AOP) status in 2010.

Gruyère cheese has a mildly nutty flavor and creamy texture. Like many semi-firm cheeses, Gruyère has a milder, grassier flavor when young and a sharper character once aged. The flavor of young Gruyère cheese is reminiscent of the “forage” (grass) the cows eat. In addition to its mild flavor, the younger cheese melts more readily, making it a better choice for cooking. Use the older, hard cheese for cheese boards.

Depending on the recipe, many types of cheese can stand in for Gruyère in a pinch. Here are some good substitutes:

1. 1. American Swiss: American Swiss cheeses, also sold as Alpine cheese or Emmentaler-style cheese, have a milder flavor profile than Gruyère, due in part to shorter aging times. They primarily come from Ohio and Wisconsin, but use similar cultures and processes as their European counterparts. The prominent holes, or “eyes,” of American Swiss cheese may make it difficult to cut into neat slices, but you can use it in sandwiches or cooked preparations.
2. 2. Comté: French Comté cheese, along with Beaufort cheese, is a sister cheese to Gruyère, with a similarly firm texture, nutty taste, and melty characteristics. This mountain cheese originates from a region of Eastern France that borders Switzerland. It is one of the most popular cheeses in France, perfect for a cheese plate or charcuterie board.
3. 3. Fontina: The Italian answer to Gruyère is Fontina, a semi-soft cheese made from unpasteurized cow’s milk. The Fontina tradition goes back to the twelfth century in the Aosta Valley. Famous for its strong flavor profile and pungent aroma, this cheese varies between producers and individual wheels; some Fontinas are relatively mild and melt just as well as Gruyère, making the cheese a great substitute when cooking.
   
4. 4. Gouda: Bright, sunny Gouda is a cow’s milk cheese that hails from the Netherlands. The cheeses that fall under the “Gouda” category are relatively vast, but most of them offer a similar texture to Gruyère, with a slightly more robust flavor. It is a good melting cheese and a natural fit for cheese boards and mac ‘n’ cheese recipes.
5. 5. Jarlsberg: Jarlsberg cheese, a Swiss-style cheese from Norway, is a semi-firm, buttery cow’s milk cheese with a similarly subtle nuttiness to Gruyère. Like many in this style, Jarlsberg features many medium to large eyes throughout the cheese, resulting from the gas bubbles that bacteria emit during the aging process.
6. 6. Raclette: Raclette cheese, another type of semi-hard Alpine cheese, often gets used interchangeably with Gruyère in preparations that involve melting the cheese, like fondue, gratin, or hot sandwiches. A traditional way to enjoy Raclette is to heat the cheese and then scrape the melted portion off the rind onto boiled potatoes, served alongside various accompaniments, like pickles.

Most dishes centered around Gruyère highlight its ability to turn creamy and smooth when heated. Here are some ways to use the cheese in your cooking:

1. 1. Baked eggs: Add savory flavor and a velvety consistency to baked egg dishes like a soufflé, quiche, or frittata with shredded Gruyère. The Gruyère will melt right into the egg mixture during baking.
2. 2. Cheese boards: Gruyère is popular “table cheese,” a term given to cheeses that you can enjoy in slices. Pair thinly sliced Gruyère with other cheeses, nuts, olives, dried fruits, fruit jam, and raw honeycomb. Learn how to cut cheese for a charcuterie board.
3. 3. Dishes au gratin: Gruyère is one of the best cheeses to use in cheesy casseroles like potatoes au gratin, especially when combined with grated Parmesan. The gratin method involves topping a dish with breadcrumbs, cheese, or melted butter (or a combination thereof) before baking it under a broiler to achieve a crispy brown crust. Try this easy broccoli au gratin recipe.
4. 4. Fondue: Traditional cheese fondue recipes feature a combination of Gruyère and Emmental cheese. Serve the cheese mixture with torn pieces of bread, pickles, raw vegetables, or crispy potato wedges for dipping.
5. 5. French onion soup: French onion soup consists of rich beef stock and caramelized onions, topped with toasted bread and melted Gruyère. Bistro chefs and home cooks often serve French onion soup in a ceramic soup crock straight from the broiler.
6. 6. Sandwiches: Use Gruyère to level up a basic grilled cheese sandwich. Alternatively, go full French with a classic croque monsieur or egg-topped croque madame—two styles of an iconic hot French sandwich featuring buttered bread, layers of Gruyère cheese, and thinly sliced ham. Chefs pan-fry the sandwich until crispy, then cover it in béchamel or Mornay sauce. (Try Chef Wolfgang Puck’s béchamel sauce recipe.)

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Wolfgang Puck, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Yotam Ottolenghi, Alice Waters, and more.