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What kind of cheese can I substitute for gruyere?

k
Kristine Dec 23, 2006 05:07 PM

I want to make Ina Garten's Spinach Gratin. It calls For 1 cup parmesan as well as 1/2 cup
gruyere, but the husband doesn't like gruyere, so can I use all Parmesan or get another type of
cheese ? (I'm thinking maybe Fontina)

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  1. Andiereid RE: Kristine Dec 23, 2006 05:12 PM

    Or Swiss. Usually I substitute a good swiss for Gruyere

    1. MMRuth RE: Kristine Dec 23, 2006 05:27 PM

      I like the idea of a combination of Fontina and Parmesan - parmesan will give it a little sharpness.

      1. amyzan RE: Kristine Dec 23, 2006 05:31 PM

        Emmentaler, but your husband may not like it's flavor either. I like the combo of young fontina and parmesan, too, if he's just not a fan of these sort of nutty, aged cheeses in general.

        1. k
          Kristine RE: Kristine Dec 23, 2006 05:39 PM

          Thank's guys I knew I could count on you!

          1. Candy RE: Kristine Dec 23, 2006 06:09 PM

            You could even use a combo of parm and sharp cheddar. Whatever pleases the both of you. It will be fine.

            1. rosielucchesini RE: Kristine Dec 23, 2006 06:11 PM

              I vote for Emmentaler as well.

              1 Reply
              1. re: rosielucchesini
                Candy RE: rosielucchesini Dec 23, 2006 06:18 PM

                But if he does not like gruyere he is not going to like ementhaler either. Probably the least offensive would be something like Kraft swiss. May as well go with what you like

              2. m
                marlie202 RE: Kristine Dec 23, 2006 06:20 PM

                swiss or try cheddar cheese-will be different but nice

                1. n
                  newbatgirl RE: Kristine Apr 1, 2007 12:45 PM

                  I had the same problem with a spinach strata recipe and I asked my cheese guy. He rec'd a milder emmentaler or a fontina. I used the emmentaler and hubby loved it.

                  1. Emme RE: Kristine Apr 1, 2007 12:59 PM

                    I think Emmantaler is just as strong as Gruyere, so I'd suggest Jarlsberg... swiss but milder if you ask me.

                    1 Reply
                    1. re: Emme
                      grayelf RE: Emme Jul 14, 2014 10:37 PM

                      One of the few cheeses I'm not fond of is the "Swiss line" though I'll make an exception for cave-aged Gruyere from time to time. I tend to go with Jarlsberg as suggested 7 years ago by Emme, as it is a "baby" Swiss with a much milder, nuttier taste. Melts like a hot damn.

                    2. m
                      Matasaurus RE: Kristine Jul 4, 2014 11:11 PM

                      Hi Kristine
                      I was born & raised in Belgium and my mother used to make several dishes that called for gruyere, this to tell you I know what I'm talking about. There really no substitute for REAL gruyere. A possible solution to replace the distinctive gruyere taste would to use parmesan which also has a taste of is own that the husband might like. You won't till you try it.

                      Best to you both. Matasaurus ( not real name )

                      1 Reply
                      1. re: Matasaurus
                        sunshine842 RE: Matasaurus Jul 5, 2014 05:27 AM

                        but parmesan won't melt like gruyere.

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