Appenzeller Cheese vs Salers Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Salers Cheese is semi-hard 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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

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

• Origin: Appenzeller Cheese (Switzerland), Salers Cheese (France)
• Milk treatment: Appenzeller Cheese (Raw), Salers Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Hard, washed-rind), Salers Cheese (Semi-hard)
• Rind: Appenzeller Cheese (Washed rind), Salers Cheese (Thick gray)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Appenzeller Cheese (Piquant, tangy), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Salers Cheese?

Appenzeller Cheese reads as piquant, tangy, while Salers Cheese brings strong-tasting character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Appenzeller Cheese for Salers Cheese?

In most recipes, Appenzeller Cheese and Salers Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, washed-rind bite and body where the recipe calls for semi-hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Salers Cheese brings strong-tasting notes.

Which Is Better, Appenzeller Cheese or Salers Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a semi-hard profile, Salers Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Appenzeller Cheese the same as Salers Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Salers Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Salers Cheese minimum of three months, up to forty-five months.

Is Appenzeller Cheese similar to Salers Cheese?

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

Can I substitute Appenzeller Cheese for Salers Cheese?

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

Does Appenzeller Cheese taste like Salers Cheese?

Appenzeller Cheese reads as piquant, tangy, while Salers Cheese is strong-tasting.

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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Appenzeller Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Salers Cheese is semi-hard.