Gruyere's made from cow's milk, and I'd like to cook some dishes that normally have gruyere in them for someone who is allergic just to cow dairy. Sheep or goat milk products seem to be less of a problem. My own best thought is maybe to use manchego. The flavor isn't close, but it would do if there's nothing better. But I was hoping maybe somebody out there knows of some cheese from Switzerland that will match better in flavor! (Though I've never seen a Swiss goat cheese, myself.)
Anyone have any tips or suggestions?