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Gruyere substitutions?

k
kdlalib Feb 21, 2013 07:30 PM

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. s
    smtucker RE: kdlalib Feb 21, 2013 07:35 PM

    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. C. Hamster RE: kdlalib Feb 21, 2013 07:55 PM

      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
        sunshine842 RE: C. Hamster Feb 21, 2013 11:51 PM

        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
          k
          kdlalib RE: C. Hamster Feb 22, 2013 05:15 PM

          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.

        2. j
          jpc8015 RE: kdlalib Feb 21, 2013 08:08 PM

          Swiss cheese.

          1. s
            sandylc RE: kdlalib Feb 21, 2013 08:18 PM

            Use swiss with a bit of parmesan.

            1. h
              hankstramm RE: kdlalib Feb 21, 2013 10:58 PM

              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. gmm RE: kdlalib Feb 21, 2013 11:20 PM

                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
                  k
                  kdlalib RE: gmm Feb 22, 2013 05:14 PM

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

                2. c
                  cheesemaestro RE: kdlalib Feb 22, 2013 09:29 AM

                  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. d
                    DGresh RE: kdlalib Feb 22, 2013 09:40 AM

                    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. h
                      HillJ RE: kdlalib Feb 22, 2013 10:27 AM

                      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. k
                        kdlalib RE: kdlalib Feb 22, 2013 05:16 PM

                        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
                          h
                          HillJ RE: kdlalib Mar 31, 2013 05:12 PM

                          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.

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                          Nikkistykes RE: kdlalib Oct 16, 2013 03:12 PM

                          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. Gastronomos RE: kdlalib Oct 16, 2013 03:20 PM

                            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?

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