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Neelie · Mar 5, 2009, 02:04 AM

Hello... I need some Gruyere cheese for a recipe I'm trying out at the weekend, I'm not hopeful that I'll be able to get it in the village where I am just now, can anyone recommend a substitute please?
Thank you :)

tickle · Mar 5, 2009, 02:35 AM

Hi, neelie, you can sub any kind of swiss cheese, as long it melts well.

Neelie · Mar 5, 2009, 03:22 AM

Hi, neelie, you can sub any kind of swiss cheese, as long it melts well.[/QUOTE]

Hello Tickle, once again thank you for your advise, I'm sure I've seen Emmantel in the local shops. I'm from England and I really miss British cheese. When I lived in England you could buy most foreign cheeses, Swiss, German, French, some Polish. I've yet to find a shop nearby;... Mid West Poland and East Germany... who sell English cheeses :(

linnealand · Mar 5, 2009, 09:15 PM

Hi Neelie. I can identify with you. What I wouldn't do for easy access to good cheddar!

What exactly are you making this weekend that calls for Gruyere? The recipe can make a difference.

As a general rule, Swiss (Emmanthaler is fine) is indeed a good substitute for Gruyere. In a pinch, you could also use Edam (or Edamer), Provolone (if it's an Italian export it should be "dolce," which is more mild, not "piccante", which is much stronger) or even Fontina. One advantage to these cheeses is that they all melt well and similarly to Gruyere. Again, though, it's really going to come down to what kind of a recipe you're making. Good luck!

Neelie · Mar 5, 2009, 11:58 PM

Originally Posted by linnealand

Hi Neelie. I can identify with you. what i wouldn't do for easy access to good cheddar!

What exactly are you making this weekend that calls for Gruyere? The recipe can make a difference.

As a general rule, Swiss (Emmanthaler is fine) is indeed a good substitute for Gruyere. In a pinch, you could also use Edam (or Edamer), Provolone (if it's an Italian export it should be "dolce," which is more mild, not "piccante", which is much stronger) or even Fontina. One advantage to these cheeses is that they all melt well and similarly to Gruyere. Again, though, it's really going to come down to what kind of a recipe you're making. Good luck!

I'm making Cheesey Chicken Lasagne (first time), parmesan is used in the sauce, and Gruyere is sprinkled over the sauce. I can get lots of Polish cheeses here which are great for melting, but the flavour is really really mild! I'm shopping in Germany today so I'll look for those you've mentioned.
I lived in England all of my life until 3 years ago, and although I ate cheese it usually wasn't the very strong kind, now that I can't get it, I want it so badly! Some good mature Cheddar is now a treat , and Red Leicester is great for cooking. When anyone comes to visit from UK I they always bring me cheese and Branston pickle! Thanks again. :)