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Best Substitutes for Gruyère Cheese

Out of gruyère? Here are three ranked substitutes that melt and taste similarly, for fondue, gratins, and French onion soup.
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  1. #1

    Comté — 1:1

    Best for: Any use, fondue, gratins, soups

    The closest possible substitute; a French cousin cheese with nearly identical melting and flavor.

  2. #2

    Swiss Emmental — 1:1

    Best for: Melted dishes and sandwiches

    Milder and sweeter, with the classic large holes; melts just as smoothly.

  3. #3

    Fontina — 1:1

    Best for: Gratins and casseroles

    Buttery and mild rather than nutty, but melts exceptionally well as a stand-in.

All three substitutes melt smoothly enough for fondue, gratins, and French onion soup. Comté is the closest flavor match; Emmental and Fontina are milder but still perform well in any recipe relying on a smooth melt.

FAQ

Can I use cheddar instead of gruyère?

Cheddar melts differently (more likely to turn greasy or separate at high heat) and has a sharper, less nutty flavor, it works in a pinch, but Comté, Emmental, or Fontina are much closer substitutes.

What's the best gruyère substitute for French onion soup specifically?

Comté or Emmental, both of which broil into the same stretchy, golden-brown crust gruyère is known for on top of the soup.

Recipes that work well with these substitutes