Appenzeller Cheese vs Cheddar Cheese

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

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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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

• Origin: Appenzeller Cheese (Switzerland), Cheddar Cheese (England)
• Milk treatment: Appenzeller Cheese (Raw), Cheddar Cheese (Raw, Thermized, Pasteurized)
• Texture: Appenzeller Cheese (Hard, washed-rind), Cheddar Cheese (Hard, crumbly)
• Rind: Appenzeller Cheese (Washed rind), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
• Aging: Appenzeller Cheese (3 to 6 months or longer), Cheddar Cheese (A few months to several years)
• Taste: Appenzeller Cheese (Piquant, tangy), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Cheddar Cheese?

Appenzeller Cheese reads as piquant, tangy, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Cheddar Cheese at a few months to several years.

Can You Substitute Appenzeller Cheese for Cheddar Cheese?

In most recipes, Appenzeller Cheese and Cheddar 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, crumbly. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Appenzeller Cheese or Cheddar 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, crumbly profile, Cheddar Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Frequently Asked Questions

Is Appenzeller Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Cheddar Cheese comes from England. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Cheddar Cheese a few months to several years.

Is Appenzeller Cheese similar to Cheddar Cheese?

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

Can I substitute Appenzeller Cheese for Cheddar Cheese?

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

Does Appenzeller Cheese taste like Cheddar Cheese?

Appenzeller Cheese reads as piquant, tangy, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

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 Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Appenzeller Cheese or Cheddar Cheese?

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