Best Answer: Gruyere cheese is like Emmenthaler Swiss cheese, only slightly milder. So if you like Swiss cheese, you should like it. Parmesan is harder and drier, with a different type of flavor/pungency, and doesn't melt or blend as well in a sandwich (unless you shave it into really thin slivers).But since turkey is a rather dry meat to begin with, I'd avoid it.ruyere Cheese is a specific variety of Swiss cheese. It is not as hard as Parmesean and the melting properties will not be the same. I would choose another variety of Swiss if I didn't like Gruyere (but I DO like Gruyere, and I bet you will too.).