Appenzeller Cheese vs Brie de Meaux Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Brie de Meaux Cheese is soft 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 Brie de Meaux Cheese?

Brie de Meaux is a soft cheese made from raw cow's milk in the Brie region of France, an AOC product since 1980. Wheels run 36 to 37 cm (14 to 14+1/2 in) across, with a delicate white rind and a straw-yellow, creamy interior.

What's the Difference Between Appenzeller Cheese and Brie de Meaux Cheese?

• Origin: Appenzeller Cheese (Switzerland), Brie de Meaux Cheese (France)
• Milk treatment: Appenzeller Cheese (Raw), Brie de Meaux Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Hard, washed-rind), Brie de Meaux Cheese (Soft)
• Rind: Appenzeller Cheese (Washed rind), Brie de Meaux Cheese (White mold)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Brie de Meaux Cheese (Minimum of 4 weeks)
• Taste: Appenzeller Cheese (Piquant, tangy), Brie de Meaux Cheese (Cream, butter, hazelnuts)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Brie de Meaux Cheese?

Appenzeller Cheese reads as piquant, tangy, while Brie de Meaux Cheese brings cream, butter, hazelnuts character. On the nose, Appenzeller Cheese offers strong, contrasted with Brie de Meaux Cheese's buttery, sweet. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Brie de Meaux Cheese leans toward delicate aromas of cream, butter, and hazelnuts. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Brie de Meaux Cheese at minimum of 4 weeks.

Can You Substitute Appenzeller Cheese for Brie de Meaux Cheese?

In most recipes, Appenzeller Cheese and Brie de Meaux 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 soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Brie de Meaux Cheese brings cream, butter, hazelnuts notes.

Which Is Better, Appenzeller Cheese or Brie de Meaux 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 soft profile, Brie de Meaux Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Brie de Meaux Cheese fits dishes calling for cream, butter, hazelnuts.

Frequently Asked Questions

Is Appenzeller Cheese the same as Brie de Meaux Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Brie de Meaux Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Brie de Meaux Cheese minimum of 4 weeks.

Is Appenzeller Cheese similar to Brie de Meaux Cheese?

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

Can I substitute Appenzeller Cheese for Brie de Meaux Cheese?

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

Does Appenzeller Cheese taste like Brie de Meaux Cheese?

Appenzeller Cheese reads as piquant, tangy, while Brie de Meaux Cheese is cream, butter, hazelnuts. Aromas also diverge. Appenzeller Cheese leans strong, and Brie de Meaux Cheese is closer to buttery, sweet.

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 Brie de Meaux Cheese made of?

Brie de Meaux Cheese is made from cow milk (unpasteurized), using bovi rennet. It's typically aged minimum of 4 weeks. It originates in France.

Which should I choose, Appenzeller Cheese or Brie de Meaux Cheese?

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