Appenzeller Cheese vs Reblochon Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Origin: Appenzeller Cheese (Switzerland), Reblochon Cheese (France)
• Texture: Appenzeller Cheese (Firm), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Appenzeller Cheese (Washed rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Reblochon Cheese (3 to 4 months)
• Taste: Appenzeller Cheese (Piquant, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Reblochon Cheese?

Appenzeller Cheese reads as piquant, tangy, while Reblochon Cheese brings creamy, nutty character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Appenzeller Cheese for Reblochon Cheese?

In most recipes, Appenzeller Cheese and Reblochon Cheese 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 ivory-colored, creamy and supple. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Appenzeller Cheese or Reblochon Cheese?

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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Appenzeller Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Reblochon Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Reblochon Cheese 3 to 4 months.

Is Appenzeller Cheese similar to Reblochon Cheese?

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

Can I substitute Appenzeller Cheese for Reblochon Cheese?

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

Does Appenzeller Cheese taste like Reblochon Cheese?

Appenzeller Cheese reads as piquant, tangy, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Appenzeller Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Reblochon Cheese is ivory-colored, creamy and supple.