Although Emmental cheese is excellent, there will be instances when you need to use a replacement to preserve your recipe or your waistline. It may be incredibly beneficial to know what cheeses you can tag in to complete a meal, whether you just used your last wedge at the family picnic or you need cheese with a few extra health advantages.

Emmental cheese substitutes include Gruyere, French Comte, Jarlsburg, Cheddar, and Gouda.

What is Emmental Cheese?

Emmental cheese is also known as Emmentaler, Emmenthal, and Swiss cheese. It’s a medium-hard yellow cheese. It is named after the Emmental, a river valley near the town of Berne.

It was founded about 1292 in the same region, which explains why its name is so closely associated with the place. While it may seem to be an unusual cheese, it is still created from cow’s milk. One kilogram of cheese requires around 12 liters of milk.

When the rind is maintained clean, the cheese cures from the inside out with propionic acid bacteria, which emits carbon dioxide. This is what causes the large holes in Emmental cheese. It takes around six months for the cheese to fully mature. When fully mature, the interior has a consistent pale yellow hue with various-sized holes.

It has a firm, velvety texture and a subtly nutty, sweet taste. If you’re looking for plate options, try placing it on a cheese platter with some of your favorite fruits and nuts, or pile it into sandwiches for a less intense experience.

5 Recommended Emmental Cheese Substitute

The 5 most common emmentaler substitute:

• Gruyere Cheese
• French Comte
• Jarlsberg Cheese
• Cheddar Cheese
• Gouda cheese

Gruyere as an Emmentaler Cheese Substitute

Because it is related to Swiss cheese, Gruyere is the ideal Emmentaler cheese alternative. Gruyere has a nutty, earthy flavor that finishes with a fruity note. It is named after the Swiss town of Gruyeres. It is typically matured for at least six months and is created from whole cow’s milk.

It is, however, saltier than Emmental. Its body is thick at first, then flaky and earthy smelling as it matures and develops a hard rind. It merely has a few little eyes.

Gruyere cheese may be used in salads, mixed with spaghetti, on sandwiches, soups, and quiches where Emmental cheese is called for. It pairs well with ham and chicken. It’s also delicious in quiches, gratins, fondues, and dips.

It contains 95 mg of salt, which accounts for 4% of the necessary daily consumption and aids in blood pressure stabilization. You may also benefit from the vitamins A, B12, B6, and K, as well as thiamin, pantothenic acid, and folate.

If you’re substituting Gruyere for Emmental cheese, use the same quantity of Gruyere as Emmental in the recipe. It’s less fragrant, but it’s full of tastes and melts smoothly.

Can’t seem to locate any Gruyere cheese? Look for common cheeses that are comparable to gruyere.

French Comte

French Comte cheese is produced in France, notably in the Jura Massif region. It was created by villagers in the 12th century and has since become a treasure in that area. It is prepared from raw cow’s milk and takes 4 to 2 years to mature.

Because of its hardness, milk source, and melting ability, it is comparable to Emmental cheese. Summer comte and winter comte are the two varieties of Comte cheese. The variations are due to what the cows consume throughout various months.

During the summer, they eat grasses and wildflowers, and during the winter, they eat hay grown from the same pastureland. Summer comte has a more earthy flavor and a golden tint, whilst winter comte is gentler and milkier.

Comte cheese goes well with salads, sandwiches, and egg dishes. It’s also often used to create fondue with Gruyere and Emmental. It’s also delicious in omelets, grilled cheese sandwiches, and mac & cheese.

The tougher French Comte kinds are ideal for grating over vegetables and casseroles. It’s also a terrific snack cheese, so it works nicely on almost any cheese buffet.

It is abundant in protein and numerous amino acids, so when consumed in moderation, it may be a beneficial supplement to your diet. Surprisingly, it contains all of the necessary amino acids that humans cannot generate on our own. They are necessary for the mending of bodily tissues, cell creation, and the proper functioning of our immune system.

Jarlsberg

Jarlsberg is often confused with Swiss cheese, however it is a completely separate product. It tastes sweeter and bolder than Emmentaler. This cheese is comparable to Emmentaler cheese in that it has the same consistency and feel.

It’s a new addition to the cheese family. It was created in the 1950s. It was invented by Anders Larsen Bakke in Jarlsberg, Norway.

Because of its cherry-sized eyes, Jarlsberg is sometimes referred to as the “baby Swiss.” This cheese has a semi-firm yellow interior that tastes buttery and has a rich texture and a mild, nutty flavor behind the rind.

These cheeses go well together in sandwiches, fondues, pizzas, burgers, and particularly hot foods. The greatest part is that Jarlsberg is a versatile cheese due to its mild taste and soft texture. It’s also delicious uncooked as a snack.

Jarlsberg cheese is a fantastic option since it has less fat than normal cheese. Only one ounce provides 15% of the daily necessary calcium intake, promoting bone health.

What if you can’t locate Jarlsberg cheese but want something similar? Check out this fantastic Jarlsberg cheese alternative.

Cheddar Cheese

This essay would be incomplete if we did not cover cheddar. The history of cheddar cheese is fascinating. A long time ago, in the English town of Cheddar, a farmer neglected to pick up a milk pail from a cave. When he returned to the cave, it had transformed into a cheese block with a lovely golden hue similar to that of today’s cheddar cheese.

Because it was not protected like other cheese names or brands, England was the only country where individuals could create cheese and call it cheddar cheese. It is presently the most extensively manufactured and consumed cheese in the planet.

If properly cured, it has a little crumbly texture. The texture is smooth if it is too fresh. The flavor becomes more intense as it matures between 9 and 24 months. White to light yellow is the color range.

Cheddar is comparable to Emmental in that it has a strong, buttery punch and a creamy texture. It lacks the huge eyes of Emmental, but it is still delicious in salads and baked dishes. Its beautiful hue enhances the appearance of any meal.

Cheddar is high in nutrients, including vitamins K, A, B2, and D, as well as minerals calcium, zinc, and potassium. This superfood not only provides a lot of protein and calories, but it also benefits your bones.

Gouda

Another suitable Emmental replacement is Gouda, which has made significant contributions to the culinary culture of the globe since the 12th century. It was called after the Dutch town of Gouda, where it was initially produced.

It has a creamy, nutty, and sweet note that is presented properly with a smooth texture. Except for aged Gouda, which has a richer gold color, tastes harsher and saltier, and has a firmer texture, it is light white and tastes bland and smooth. Low-fat varieties of Gouda are also available.

True Gouda has Holland branded on the rind and is extensively duplicated in other cheese-producing nations. It bears an imprint of the term Boerenkaas, which meaning farmers cheese, if it is prepared on a farm rather than in a factory.

Like Emmental cheese, it may be used in sandwiches, soups, fondues, and salads. Because of its sweet flavor, it pairs nicely with grapes, wine, and heavier cocktails.

One ounce of Gouda cheese has seven grams of protein, which provides energy and aids in tissue and cell repair. The calcium in Gouda helps muscles contract, avoids blood clots, and keeps blood pressure stable.

Can’t seem to locate Gouda? See a list of cheeses that are comparable to gouda.