Appenzeller Cheese vs Monastery Cheeses
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Monastery Cheeses is soft, semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.
What Is Appenzeller Cheese?
Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What's the Difference Between Appenzeller Cheese and Monastery Cheeses?
- Origin: Appenzeller Cheese (Switzerland), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
- Milk treatment: Appenzeller Cheese (Raw), Monastery Cheeses (pasteurized or unpasteurized)
- Texture: Appenzeller Cheese (Firm), Monastery Cheeses (soft, semi-soft, brined)
- Rind: Appenzeller Cheese (Washed rind), Monastery Cheeses (washed)
- Taste: Appenzeller Cheese (Piquant, tangy), Monastery Cheeses (mild, pungent)
Side-by-Side Comparison
| Appenzeller Cheese | Monastery Cheeses | |
|---|---|---|
| Country of Origin | Switzerland | Belgium, Canada, France, Switzerland And United States |
| Specific Origin | Appenzell Region | — |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Firm | Soft, semi-soft, brined |
| Rind | Washed rind | Washed |
| Taste | Piquant, tangy | Mild, pungent |
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Where to buy Appenzeller Cheese and Monastery Cheeses
Appenzeller Cheese
Monastery Cheeses
Taste Comparison: Does Appenzeller Cheese Taste Like Monastery Cheeses?
Appenzeller Cheese reads as piquant, tangy, while Monastery Cheeses brings mild, pungent character. On the nose, Appenzeller Cheese offers strong, contrasted with Monastery Cheeses's pungent, strong.
Can You Substitute Appenzeller Cheese for Monastery Cheeses?
In most recipes, Appenzeller Cheese and Monastery Cheeses 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, semi-soft, brined. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Monastery Cheeses brings mild, pungent notes.
Which Is Better, Appenzeller Cheese or Monastery Cheeses?
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, semi-soft, brined profile, Monastery Cheeses is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Monastery Cheeses fits dishes calling for mild, pungent.
Frequently Asked Questions
Is Appenzeller Cheese the same as Monastery Cheeses?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States.
Is Appenzeller Cheese similar to Monastery Cheeses?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Monastery Cheeses?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Monastery Cheeses?
Appenzeller Cheese reads as piquant, tangy, while Monastery Cheeses is mild, pungent. Aromas also diverge. Appenzeller Cheese leans strong, and Monastery Cheeses is closer to pungent, strong.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It originates in Switzerland.
What is Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
Which should I choose, Appenzeller Cheese or Monastery Cheeses?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Monastery Cheeses is soft, semi-soft, brined.
See full profiles: Appenzeller Cheese and Monastery Cheeses.