Sub for Gruyere?

[lyndalou]

I can't always find Gruyere around here. What would be a good substitute?

 

[chesterchippy]

I think if you're going for the flavor, Gruyere is like a mild swiss cheese. If you're going for the texture, Asiago or Fontina are similar.

 

[jennyema]

I agree that all of those would be pretty decent subs. I also think Jarlsberg, which is pretty easy to find, might work, as well, depending o what you are making.

 

[lyndalou]

I am making a potato and fennell gratin.

 

[chesterchippy]

I would go for the consistency then. It doesn't have to be a swiss/nutty flavor. Any semi-soft white cheese that was mentioned would work great.

 

[jennyema]

I think I would go with asiago -- personal preference.

I would choose a cheese based on consistency and taste. I think you could probably use any semi-firm cheese that melts well (not soft like brie and not stringy like mozarella), even a cheddar or jack.