Appenzeller Cheese vs Beaufort Cheese

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

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 Is Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

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

• Origin: Appenzeller Cheese (Switzerland), Beaufort Cheese (France)
• Texture: Appenzeller Cheese (Hard, washed-rind), Beaufort Cheese (Hard)
• Rind: Appenzeller Cheese (Washed rind), Beaufort Cheese (Even yellow color)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Beaufort Cheese (5 to 12+ months)
• Taste: Appenzeller Cheese (Piquant, tangy), Beaufort Cheese (strong)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Beaufort Cheese?

Appenzeller Cheese reads as piquant, tangy, while Beaufort Cheese brings strong character. On the nose, Appenzeller Cheese offers strong, contrasted with Beaufort Cheese's fruity, nutty. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Beaufort Cheese leans toward ivory or slightly yellow color, occasional small eyes and thin slits. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Beaufort Cheese at 5 to 12+ months.

Can You Substitute Appenzeller Cheese for Beaufort Cheese?

In most recipes, Appenzeller Cheese and Beaufort Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, washed-rind bite and body where the recipe calls for hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Beaufort Cheese brings strong notes.

Which Is Better, Appenzeller Cheese or Beaufort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a hard profile, Beaufort Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Beaufort Cheese fits dishes calling for strong.

Frequently Asked Questions

Is Appenzeller Cheese the same as Beaufort Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Beaufort Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Beaufort Cheese 5 to 12+ months.

Is Appenzeller Cheese similar to Beaufort Cheese?

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

Can I substitute Appenzeller Cheese for Beaufort Cheese?

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

Does Appenzeller Cheese taste like Beaufort Cheese?

Appenzeller Cheese reads as piquant, tangy, while Beaufort Cheese is strong. Aromas also diverge. Appenzeller Cheese leans strong, and Beaufort Cheese is closer to fruity, nutty.

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.

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

Which should I choose, Appenzeller Cheese or Beaufort Cheese?

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