Appenzeller Cheese vs Maroilles Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Maroilles Cheese is semi-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 Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

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

• Origin: Appenzeller Cheese (Switzerland), Maroilles Cheese (France)
• Milk treatment: Appenzeller Cheese (Raw), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Appenzeller Cheese (Hard, washed-rind), Maroilles Cheese (Semi-soft)
• Rind: Appenzeller Cheese (Washed rind), Maroilles Cheese (Reddish-orange color)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Appenzeller Cheese (Piquant, tangy), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Maroilles Cheese?

Appenzeller Cheese reads as piquant, tangy, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Appenzeller Cheese offers strong, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Maroilles Cheese leans toward pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Appenzeller Cheese for Maroilles Cheese?

In most recipes, Appenzeller Cheese and Maroilles 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-soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Appenzeller Cheese or Maroilles 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-soft profile, Maroilles Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Appenzeller Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Maroilles Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Maroilles Cheese 5 weeks for 25-oz size.

Is Appenzeller Cheese similar to Maroilles Cheese?

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

Can I substitute Appenzeller Cheese for Maroilles Cheese?

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

Does Appenzeller Cheese taste like Maroilles Cheese?

Appenzeller Cheese reads as piquant, tangy, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Appenzeller Cheese leans strong, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

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 Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

Which should I choose, Appenzeller Cheese or Maroilles Cheese?

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