Gruyère Cheese

Gruyère is a hard, Swiss cow's-milk cheese, aged anywhere from 5 months to over a year. Younger gruyère is mild and nutty; longer-aged gruyère turns more intense, slightly grainy, and savory. It melts exceptionally smoothly, which is why it's the classic choice for fondue and French onion soup.

Buying tips

Buy a wedge cut from a wheel rather than pre-shredded when possible, pre-shredded cheese is coated in anti-caking starch that keeps it from melting as smoothly.

Substitutes

Comté — 1:1
Very close in flavor and melting behavior; the classic French cousin to Swiss gruyère.
Swiss Emmental — 1:1
Milder and sweeter, with the characteristic large holes; melts similarly well.
Fontina — 1:1
Softer and buttery rather than nutty, but melts just as smoothly.
Sharp Cheddar — 1:1
Sharper and more pungent than nutty, but melts smoothly and works well in baked, casserole-style dishes.

See the full substitutes guide →

Storage

Wrap tightly in wax or parchment paper (not plastic, which traps moisture and speeds mold growth), then loosely in plastic. Refrigerate and use within 3-4 weeks of opening; it also freezes reasonably well for cooking use, though the texture suffers slightly.

How to use

Melts into fondue, French onion soup, croque monsieur, and gratins; grated over casseroles for a golden, bubbling crust; or sliced for a cheese board alongside fruit and nuts.

What it pairs with

A natural match for white wine, crusty bread, and cured meats on a cheese board, and for onions and nutmeg in cooked dishes like French onion soup and gratins.

Nutrition

A rich source of calcium and protein; approximately 110-120 calories and 9g fat per 1-oz serving, similar to most hard cheeses.

FAQ

Why is my gruyère grainy instead of smooth?

That's usually a sign of longer aging, not a flaw, aged gruyère develops small, crunchy tyrosine crystals similar to aged cheddar or parmesan, which many people specifically seek out.

Is gruyère the same as Swiss cheese?

Gruyère is one specific type of Swiss cheese, made in a particular region of Switzerland (and nearby France) under specific rules. "Swiss cheese" in US supermarkets usually refers to a milder, generic Emmental-style cheese, not gruyère specifically.

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