Ingredient substitution guide
Best substitutes for Swiss cheese
Best swap for Swiss cheese: Emmental, the original Swiss-style cheese with holes; 1:1.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Swiss Cheese?
The best swap for Swiss Cheese is Emmental, the original Swiss-style cheese with holes; 1:1. Another option is Gruyere, 1:1; nuttier and richer, melts beautifully. A third option is Jarlsberg, 1:1; milder and slightly sweeter, very similar texture. The table below also lists Provolone, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Emmental | the original Swiss-style cheese with holes; 1:1 |
| Gruyere | 1:1; nuttier and richer, melts beautifully |
| Jarlsberg | 1:1; milder and slightly sweeter, very similar texture |
| Provolone | 1:1; milder, good for melting |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.