Appenzeller Cheese vs Maredsous Cheese
Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Maredsous Cheese is semi-hard and made from cow milk, originating in Belgium.
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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 Maredsous Cheese?
Maredsous is a semi-hard, loaf-shaped cow's milk cheese with a brine-washed orange rind and a pungent aroma. It is known for hand washing every two days and a 22-day cellar maturation.
What's the Difference Between Appenzeller Cheese and Maredsous Cheese?
- Origin: Appenzeller Cheese (Switzerland), Maredsous Cheese (Belgium)
- Texture: Appenzeller Cheese (Hard, washed-rind), Maredsous Cheese (Semi-hard)
- Rind: Appenzeller Cheese (Washed rind), Maredsous Cheese (washed)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Maredsous Cheese (22 days)
Side-by-Side Comparison
| Appenzeller Cheese | Maredsous Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Belgium |
| Specific Origin | Appenzell Region | France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Hard, washed-rind | Semi-hard |
| Rind | Washed rind | Washed |
| Aging | 3 to 6 months or longer | 22 days |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Maredsous Cheese?
Their flavor profiles are distinct. On the nose, Appenzeller Cheese offers strong, contrasted with Maredsous Cheese's pungent. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Maredsous Cheese at 22 days.
Can You Substitute Appenzeller Cheese for Maredsous Cheese?
In most recipes, Appenzeller Cheese and Maredsous 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 semi-hard.
Which Is Better, Appenzeller Cheese or Maredsous 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 semi-hard profile, Maredsous Cheese is the better fit.
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Frequently Asked Questions
Is Appenzeller Cheese the same as Maredsous Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Maredsous Cheese comes from Belgium. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Maredsous Cheese 22 days.
Is Appenzeller Cheese similar to Maredsous Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Maredsous Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Maredsous Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Maredsous Cheese made of?
Maredsous Cheese is made from cow milk. It's typically aged 22 days. It originates in Belgium.
Which should I choose, Appenzeller Cheese or Maredsous Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Maredsous Cheese is semi-hard.