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Gruyere substitutions?

I'm trying to make a croque monsieur and the recipe calls for gruyere. Unfortunately no supermarkets in my small-town currently have gruyere. Is there a substitution I could use?

Thanks in advance!

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  1. Emmanthaler is similar, but there is no true substitute. If you don't have access to Emmanthaler, aim for the most aged swiss you do have access to.

    1. There is no sub for it, ImO. And a Croque M. depends on a great gruyere.

      Are you sure you can't find it? It's widely available even in very small places

      2 Replies
      1. re: C. Hamster

        While a croque monsieur can be a great sandwich, in the land of its birth, it's on a level with a grilled-cheese sandwich -- the potential to be fabulous, but usually nothing special.

        It's emmental, usually industrial, in most of them.

        1. re: C. Hamster

          Finally found it!! Yay! Our local food co-op had it. Our general grocery stores (Shaws) are so hit and miss with cheese selection. Sometimes they have certain cheeses; sometimes they don't. Joy of living in a small, rural state.

          1. Use swiss with a bit of parmesan.

            1. Comte would be a very good sub. Probably even better, but obviously, if you can't find Gruyere, you won't find Comte. As others have suggested, domestic Swiss would be OK, but not at all the same. I'd use half of what the recipe calls for. Swiss isn't at all the same as Gruyere.

              1. I don't know which supermarkets you have, but be sure you're looking in the "gourmet" cheese section, usually located in the deli, if your store has one. You won't usually find Gruyere with the mass produced cheeses like Kraft, Tillamook, Sargento, etc.

                1 Reply
                1. re: gmm

                  I know that. I don't buy Kraft cheese in general. Yuck. I only buy from the gourmet section.

                2. If your local markets don't carry Gruyère or Comté, then I agree that Emmenthaler would be an appropriate substitute. If that isn't available either, then I would suggest Jarlsberg, which, though not traditional for a croque-monsieur, is similar to Emmenthaler and has more flavor than domestic Swiss cheese.

                  1. I agree that It's really not easily substituted for. It has a very special taste. In my (rather small) store, it's in the bin next to the "gourmet" cheeses (goat, blue, etc.) in a dedicated boar's head section.

                    1. Flipping thru a half dozen ingredient lists for a croque monsieur swiss cheese, parm cheese and the addition of Dijon mustard appear to be the most common subs for that familiar gruyere. The bread you use is equally key to that remarkable toasted crunch also associated with this sandwich.

                      1. Luckily I found gruyere at our local co-op. Thanks so much for the suggestions. I really appreciate it.

                        I made the croque monsieurs from a Joy of Cooking recipe. They came out well, but I prefer Ina Garten's Croque Monsieur recipe. The Joy of Cooking is a better super-fast, easy Croque. Ina's is more decadent (and fattier).

                        1 Reply
                        1. re: kdlalib

                          For Easter we made Gruyere-and-Parmesan Beignets and served them with maple syrup, whipped cream and cinnamon glazed pears. Really tasty and the gruyere was available at WF's without any issue.

                        2. I wanted something easy, no slicing, so I found some sliced manchago at the deli. It came out amazing. I used the Williams & Sonoma recipe. I made these for a girls brunch (with kids). Super easy, but elegant w/ the little béchamel sauce on the side & I made plain grilled cheese for the kids. Everything was make ahead, I just threw it on the panni press, sliced and served on a butcher block.

                          1. I'd suggest the Greek Gruyere called Kefalograviera, but if you can't find Gruyere in your local supermarkets....
                            Maybe a Greek grocer or specialty store?