Appenzeller Cheese vs Sainte-Maure de Touraine Cheese
Appenzeller Cheese
Sainte-Maure de Touraine Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat 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 Sainte-Maure de Touraine Cheese?
Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.
What's the Difference Between Appenzeller Cheese and Sainte-Maure de Touraine Cheese?
- Origin: Appenzeller Cheese (Switzerland), Sainte-Maure de Touraine Cheese (France)
- Milk type: Appenzeller Cheese (cow's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
- Texture: Appenzeller Cheese (Firm), Sainte-Maure de Touraine Cheese (semi-soft)
- Rind: Appenzeller Cheese (Washed rind), Sainte-Maure de Touraine Cheese (Gray-blue)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Sainte-Maure de Touraine Cheese (Minimum of ten days)
Side-by-Side Comparison
| Appenzeller Cheese | Sainte-Maure de Touraine Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Appenzell Region | Indre-Et-Loire And Bordering Cantons |
| Milk Type | Cow's milk | Goat’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Firm | Semi-soft |
| Rind | Washed rind | Gray-blue |
| Aging | 3 to 6 months or longer | Minimum of ten days |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Sainte-Maure de Touraine Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.
Can You Substitute Appenzeller Cheese for Sainte-Maure de Touraine Cheese?
Appenzeller Cheese can stand in for Sainte-Maure de Touraine Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for semi-soft.
Which Is Better, Appenzeller Cheese or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Appenzeller Cheese the same as Sainte-Maure de Touraine Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Sainte-Maure de Touraine Cheese comes from France. Appenzeller Cheese is made from cow milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Sainte-Maure de Touraine Cheese minimum of ten days.
Is Appenzeller Cheese similar to Sainte-Maure de Touraine Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Sainte-Maure de Touraine Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Sainte-Maure de Touraine Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Sainte-Maure de Touraine Cheese made of?
Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.
Which should I choose, Appenzeller Cheese or Sainte-Maure de Touraine Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Sainte-Maure de Touraine Cheese is semi-soft.