Appenzeller Cheese vs Muenster Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Muenster Cheese, including:

• "What is the difference between Appenzeller Cheese and Muenster Cheese?"
• "Is Appenzeller Cheese and Muenster Cheese the same?"
• "How does Appenzeller Cheese compare to Muenster Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Muenster Cheese?"
• "Is Appenzeller Cheese or Muenster Cheese better?"

Appenzeller Cheese Overview

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.

Muenster Cheese Overview

Muenster is an American cheese derived from the Alsatian Munster cheese but milder in flavor. It has a smooth, soft texture and a bright orange rind, typically added to enhance its appearance. Muenster is excellent for melting over dishes like burgers and grilled cheese sandwiches.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Muenster Cheese originated from United States.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Muenster Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Muenster Cheese has a fat content of ~30-33% and a moisture content of none. Muenster's texture can be described as "semi-soft".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Muenster Cheese has a mild, buttery, slightly tangy taste. Muenster's aroma can be described as "mild, slightly milky".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Muenster Cheese has a color of pale yellow interior, orange rind , comes in block, wheel, sliced and has an aging period of typically 2-6 weeks .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Muenster Cheese's rind is described as edible, orange-tinted (from annatto) , with microbial or vegetarian (varies by producer) rennet.

Ranking

Appenzeller is ranked #89 out of 996 types based on community views. Muenster is ranked #9 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semi-soft consistency, Muenster might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Muenster offers a mild, buttery, slightly tangy profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Muenster Cheese to Other Cheeses