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Appenzeller Cheese vs Munster Cheese
Appenzeller Cheese
Munster Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Munster Cheese, including:
- "What is the difference between Appenzeller Cheese and Munster Cheese?"
- "Is Appenzeller Cheese and Munster Cheese the same?"
- "How does Appenzeller Cheese compare to Munster Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Munster Cheese?"
- "Is Appenzeller Cheese or Munster 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.
Munster Cheese Overview
Munster is a strong-smelling, soft cheese from the Alsace and Lorraine regions of France. It has a washed rind, which gives it a red-orange color and a distinctive pungent aroma. The flavor is rich and tangy, often enjoyed with cumin seeds and paired with beers or strong wines.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Munster Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Munster Cheese has a AOC (1969).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Munster Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Munster Cheese has a fat content of 45-48%. Munster's texture can be described as "semisoft".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Munster Cheese has a strong, gamey taste. Munster's aroma can be described as "gamey, aromatic".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Munster Cheese has a color of orangey-pink to orange-red , comes in flat wheel, 1-3 inches high, 5-8 inches diameter and has an aging period of 4-6 weeks to 2-3 months .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Munster Cheese's rind is described as washed, saltwater solution , with traditional rennet.
Ranking
Appenzeller is ranked #86 out of 996 types based on community views. Munster is ranked #46 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Munster | |
|---|---|---|
| Best Pairings | No pairings listed. | German Riesling, Riesling |
| Other Good Pairings | No additional pairings listed. | Belgian Blonde |
For more details, check the full pairing guides on the Appenzeller and Munster pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Munster Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Appenzell Region | Alsace, Lorraine, Franche-Comté |
| Certification | Not Specified | AOC (1969) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Fat Content | Not Specified | 45-48% |
| Rind | Washed rind | Washed, saltwater solution |
| Texture | Firm | Semisoft |
| Taste | Piquant, tangy | Strong, gamey |
| Aroma | Strong | Gamey, aromatic |
| Colors | Pale yellow | Orangey-pink to orange-red |
| Forms | Wheel | Flat wheel, 1-3 inches high, 5-8 inches diameter |
| Age | Not Specified | 4-6 weeks to 2-3 months |
| Rennet Type | Not Specified | Traditional rennet |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semisoft consistency, Munster might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Munster offers a strong, gamey profile, ideal for different meals.
