Abondance Cheese vs Appenzeller Cheese

Abondance Cheese is a semi-hard cow-milk cheese from France, while Appenzeller Cheese is hard, washed-rind and made from cow milk, originating in Switzerland.

What Is Abondance Cheese?

Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg (22 lb), and the cheese has held AOC status since 1990.

What Is Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

What's the Difference Between Abondance Cheese and Appenzeller Cheese?

• Origin: Abondance Cheese (France), Appenzeller Cheese (Switzerland)
• Milk treatment: Abondance Cheese (unpasteurized), Appenzeller Cheese (Raw)
• Texture: Abondance Cheese (Semi-hard), Appenzeller Cheese (Hard, washed-rind)
• Rind: Abondance Cheese (Thin reddish-brown rind), Appenzeller Cheese (Washed rind)
• Aging: Abondance Cheese (100 days to 8-12 months), Appenzeller Cheese (3 to 6 months or longer)
• Taste: Abondance Cheese (Savory, yet fruity with an intense "umami" taste), Appenzeller Cheese (Piquant, tangy)

Side-by-Side Comparison

Taste Comparison: Does Abondance Cheese Taste Like Appenzeller Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Appenzeller Cheese brings piquant, tangy character. On the nose, Abondance Cheese offers yeasty, contrasted with Appenzeller Cheese's strong. More specifically, Abondance Cheese shows more "fruity", "animal", "boiled milk", and "hazelnut" flavors noted in cheeses from higher pastures, while Appenzeller Cheese leans toward nutty or fruity, mild when young, tangy with age. Aging plays into this as well. Abondance Cheese at 100 days to 8-12 months develops a different profile than Appenzeller Cheese at 3 to 6 months or longer.

Can You Substitute Abondance Cheese for Appenzeller Cheese?

In most recipes, Abondance Cheese and Appenzeller Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for hard, washed-rind. Flavor-wise, Abondance Cheese reads as savory, yet fruity with an intense "umami" taste while Appenzeller Cheese brings piquant, tangy notes.

Which Is Better, Abondance Cheese or Appenzeller Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Abondance Cheese. For a hard, washed-rind profile, Appenzeller Cheese is the better fit. Flavor-wise, Abondance Cheese suits recipes that want savory, yet fruity with an intense "umami" taste notes, while Appenzeller Cheese fits dishes calling for piquant, tangy.

Frequently Asked Questions

Is Abondance Cheese the same as Appenzeller Cheese?

No, they're distinct cheeses. Abondance Cheese originates in France, while Appenzeller Cheese comes from Switzerland. Aging also differs: Abondance Cheese is typically aged 100 days to 8-12 months, Appenzeller Cheese 3 to 6 months or longer.

Is Abondance Cheese similar to Appenzeller Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abondance Cheese for Appenzeller Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abondance Cheese taste like Appenzeller Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Appenzeller Cheese is piquant, tangy. Aromas also diverge. Abondance Cheese leans yeasty, and Appenzeller Cheese is closer to strong.

What is Abondance Cheese made of?

Abondance Cheese is made from cow milk (unpasteurized). It's typically aged 100 days to 8-12 months. It originates in France.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

Which should I choose, Abondance Cheese or Appenzeller Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abondance Cheese is semi-hard, while Appenzeller Cheese is hard, washed-rind.