Appenzeller Cheese vs Fontina Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

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 Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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

• Origin: Appenzeller Cheese (Switzerland), Fontina Cheese (Italy)
• Milk treatment: Appenzeller Cheese (Raw), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Appenzeller Cheese (Firm), Fontina Cheese (Semi-Soft)
• Rind: Appenzeller Cheese (Washed rind), Fontina Cheese (Natural, Often Washed)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Appenzeller Cheese (Piquant, tangy), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Fontina Cheese?

Appenzeller Cheese reads as piquant, tangy, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Appenzeller Cheese offers strong, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Appenzeller Cheese for Fontina Cheese?

In most recipes, Appenzeller Cheese and Fontina 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 semi-soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Appenzeller Cheese or Fontina 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 semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Appenzeller Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Fontina Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Appenzeller Cheese similar to Fontina Cheese?

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

Can I substitute Appenzeller Cheese for Fontina Cheese?

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

Does Appenzeller Cheese taste like Fontina Cheese?

Appenzeller Cheese reads as piquant, tangy, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Appenzeller Cheese leans strong, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

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 Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

Which should I choose, Appenzeller Cheese or Fontina Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Fontina Cheese is semi-soft.