Appenzeller Cheese vs Camembert Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Camembert Cheese is soft, artisan 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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Origin: Appenzeller Cheese (Switzerland), Camembert Cheese (France)
• Milk treatment: Appenzeller Cheese (Raw), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Appenzeller Cheese (Firm), Camembert Cheese (soft, artisan)
• Rind: Appenzeller Cheese (Washed rind), Camembert Cheese (Bloomy)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Camembert Cheese (minimum 3 weeks)
• Taste: Appenzeller Cheese (Piquant, tangy), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Camembert Cheese?

Appenzeller Cheese reads as piquant, tangy, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Appenzeller Cheese offers strong, contrasted with Camembert Cheese's buttery, rich. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Appenzeller Cheese for Camembert Cheese?

In most recipes, Appenzeller Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for soft, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Appenzeller Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Appenzeller Cheese the same as Camembert Cheese?

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

Is Appenzeller Cheese similar to Camembert Cheese?

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

Can I substitute Appenzeller Cheese for Camembert Cheese?

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

Does Appenzeller Cheese taste like Camembert Cheese?

Appenzeller Cheese reads as piquant, tangy, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Appenzeller Cheese leans strong, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Appenzeller Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Camembert Cheese is soft, artisan.