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Do you think Jarlsberg is an acceptable sub for gruyere?

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foodsnob14 Mar 7, 2010 01:12 PM

I completely understand that gruyere is a far superior cheese but gruyere was 3x's the price and I needed a decent amount to make potato gratin this evening.
Any opions on whether you think it will be a comparable substitute?

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  1. h
    Harters RE: foodsnob14 Mar 7, 2010 01:23 PM

    It'll be acceptable in the sense that it will be mild tasting and will melt. Otherwise it's a bit like comparing an apple with an orange - both are fruit.

    1. paulj RE: foodsnob14 Mar 7, 2010 01:26 PM

      Is this just for the topping, mixed for example with some bread crumbs? How much?

      As long as you like the taste, almost any cheese should work. Jarlsberg is usually milder, but should melt in about the same way. I would readily make the substitution.

      1. b
        bear RE: foodsnob14 Mar 7, 2010 01:35 PM

        I've subbed Jarlsberg or Emmentaler for Gruyere in making Ina Garten's recipe for Croque Monsieurs with good results.

        http://www.foodnetwork.com/recipes/in...

        5 Replies
        1. re: bear
          f
          foodsnob14 RE: bear Mar 7, 2010 02:02 PM

          I have used this recipe for potato gratin.
          http://www.saveur.com/article/Recipes...

          But I use an Anthony Bourdain technique and boil the potatoes in the flavored cream to cut down on the cooking time in the oven. I know the Jarlsberg won't have as much flavor but I saved about $10 so it will have to do. I will let you know how it goes over. Thanks for the input!

          1. re: foodsnob14
            chowser RE: foodsnob14 Mar 7, 2010 02:24 PM

            Too late but I think adding a mix of gouda and/or parmigiano to the Jarlsberg would work, too. I've substituted for comte, too, because of the price.

            1. re: chowser
              paulj RE: chowser Mar 7, 2010 02:39 PM

              Comte and gruyer are about as close as you can get. Basically one's from the French side of the border, the other from the Swiss side. The difference is basically an AOC battle.

              1. re: paulj
                c
                cheesemaestro RE: paulj Mar 7, 2010 03:05 PM

                "About as close as you can get" is a bit of an overstatement. Comte and Gruyere are similar, but there are differences based on terroir, method of production and length of aging. The official name of Comte is "Gruyere de Comte" and this is where the controversy between the Swiss and the French arose. The Swiss were reluctant to accept the word 'Gruyere" in the name of the French cheese.

                As for the OP's question, Jarlsberg is closer in flavor to Emmentaler than to Gruyere, but should be fine in a potato gratin.

                1. re: paulj
                  chowser RE: paulj Mar 8, 2010 02:49 AM

                  Close enough for me, given the price difference.

          2. chef chicklet RE: foodsnob14 Mar 7, 2010 03:04 PM

            Jarlsbery wouldn't of been my sub choice. Gouda and a little romano. Gouda for the melt factor, and the little sharpness from romano.Gruyere isn't all that anyway.
            Or try fontina and romano, fontina has a wonderful melt.

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