There’s a time and place for Emmental cheese. It can be used in everything from a classic grilled cheese sandwich to an upscale macaroni and cheese dish. But what do you do when you’re out of it?
When it comes to Emmental cheese, there are few substitutes that can replicate the same taste and texture. With a little bit of creativity, you can use a variety of different ingredients to create dishes that will taste just as good as if they were made with Emmental cheese.
Have a look!
Substitutes for Emmental Cheese:
- Gruyere
- French Comte
- Jarlsberg
- Raclette
- Fontina
- Gouda
- Brie
- Cheddar
Gruyere
Gruyere and Emmental cheese are very similar. They are both hard, yellow, Alpine-style cheeses with a nutty flavor.
It is also from Switzerland just like Emmental and can be used as a substitute in many cases. The texture and flavor of gruyere are very similar to Emmental. Both cheeses are made from cow’s milk and melt well.
Gruyere is a bit sweeter than Emmental, but it is an equally good melting cheese, making it a good choice for dishes like fondue and gratins.
When substituting Gruyere for Emmental, use the same amount of gruyere as you would Emmental.
French Comte
French Comte cheese has a savory, fruity flavor with hints of caramelized butter and roasted hazelnuts that tastes almost like Emmental. The texture is also similar, making it a good choice for recipes that call for Emmental cheese.
You can use French Comte in a variety of dishes, including dips, gratins, and quiches. It is also a great addition to a cheese platter.
When substituting French Comte cheese for Emmental cheese, it is important to keep in mind that French Comte cheese has a stronger flavor. As a result, you may need to use less French Comte cheese than you would Emmental cheese.
Jarlsberg
Jarlsberg cheese is a semi-soft, mild cow’s milk cheese from Norway that is similar in appearance to Emmental cheese. It has a buttery flavor with nutty and sweet notes.
Jarlsberg cheese can be used as a substitute for Emmental cheese in dishes where the cheese is melted or shredded. It is a good choice for dishes where you want the cheese flavor to be prominent, such as grilled cheese sandwiches or macaroni and cheese. You can also use it in place of Emmental in salads and other cold dishes.
This alternative has the same mellow flavor and creamy texture as Emmental, but it is less likely to become bitter when heated. When substituting Jarlsberg for Emmental, use the same amount of Jarlsberg as you would Emmental.
Raclette
Raclette is a semi-soft cow’s milk cheese that originates from Switzerland. It is a versatile cheese that can be used in a variety of dishes, and it has a milder flavor than Emmental cheese. It has a strong, nutty flavor that pairs well with meats and vegetables.
Raclette is also perfect for melting, making it an ideal substitute for Emmental in recipes such as potatoes or pasta. It is also lower in fat and calories than Emmental cheese, making it a healthier option.
When selecting Raclette cheese, look for a wheel that is free of cracks and has a natural color. The cheese should also be firm to the touch and have a slightly oily surface. For the best flavor, Raclette should be eaten within two weeks of purchase.
Fontina
Fontina cheese is a great substitute for Emmental cheese. It is just as rich and creamy, with a slightly pungent flavor and sweet tones of butter. It also has a nutty flavor, like roasted nuts, and a semi-hard texture.
Fontina cheese is made from unpasteurized cow’s milk and originates in the Aosta Valley of Italy. It is also less expensive than Emmental cheese, making it a great choice for budget-conscious cooks.
Gouda
Gouda has a creamy texture and is a semi-hard cheese. It has a mild taste, which makes it perfect for those who do not like strong-flavored cheeses.
It is made from curated milk curdles, which gives it a similar appearance to Emmental cheese. It is also less expensive than Emmental cheese, making it a great choice for those on a budget.
Gouda can be used in any dish that calls for Emmental cheese. It is a great substitute for baking, gratins, and fondues.
Brie
Brie is a soft, creamy French cheese typically made from cow’s milk. It has a white rind of mold that forms during the aging process and a unique texture that is both smooth and slightly crumbly.
Brie cheese is delicious on its own or as part of a recipe. For example, you can use it as a substitute for Emmental cheese in dishes such as quiche or gratins.
Brie cheese has several benefits that make it an excellent substitute for Emmental cheese. First, it is softer and creamier than Emmental cheese, making it easier to spread and melt. It has a milder flavor than Emmental, so it will not overpower other ingredients in a dish. And it is less expensive than Emmental.
Cheddar
Cheddar cheese is a yellow-orange to pale yellow cheese that originates from the English village of Cheddar in Somerset.
Cheddar cheeses of different ages have different tastes and textures, with younger cheddar being more crumbly and sharp while older cheddar being harder and more mellow.
As a result, it is important to choose the right type of cheddar for your dish. For instance, if you are making a soup or sauce, you will want to use a mild cheddar that will melt easily.
On the other hand, if you are looking for an Emmental cheese substitute, you will want to avoid aged cheddar since it is too strong.
FAQs
What is Emmental cheese?
Emmental cheese is a Swiss cheese that has a mellow flavor and creamy texture. It is perfect for salads and other cold dishes, and it can also be melted and used in recipes such as potatoes or pasta.
Is Emmental cheese vegan?
Emmental cheese is not vegan as it is made from cow’s milk.
Conclusion
Emmental cheese is a versatile cheese that can be used in a variety of dishes. It has a milder flavor than other cheeses, such as Raclette or Fontina.
While there are many substitutes for Emmental cheese, it is important to choose the right one for your dish. Each cheese has its own unique flavor and texture that can make or break a recipe.
Be sure to consider the other ingredients in your dish and pick a cheese that will complement them, rather than overpower them.