Appenzeller Cheese vs Vacherin Fribourgeois Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Vacherin Fribourgeois Cheese is semi-soft, artisan and made from cow milk, originating in Switzerland.
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 Vacherin Fribourgeois Cheese?
Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.
What's the Difference Between Appenzeller Cheese and Vacherin Fribourgeois Cheese?
- Milk treatment: Appenzeller Cheese (Raw), Vacherin Fribourgeois Cheese (thermized)
- Texture: Appenzeller Cheese (Firm), Vacherin Fribourgeois Cheese (semi-soft, artisan)
- Rind: Appenzeller Cheese (Washed rind), Vacherin Fribourgeois Cheese (washed)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Vacherin Fribourgeois Cheese (6 to 25 weeks)
- Taste: Appenzeller Cheese (Piquant, tangy), Vacherin Fribourgeois Cheese (buttery, nutty)
Side-by-Side Comparison
| Appenzeller Cheese | Vacherin Fribourgeois Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Appenzell Region | Canton Of Fribourg, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Thermized |
| Texture | Firm | Semi-soft, artisan |
| Rind | Washed rind | Washed |
| Aging | 3 to 6 months or longer | 6 to 25 weeks |
| Taste | Piquant, tangy | Buttery, nutty |
Taste Comparison: Does Appenzeller Cheese Taste Like Vacherin Fribourgeois Cheese?
Appenzeller Cheese reads as piquant, tangy, while Vacherin Fribourgeois Cheese brings buttery, nutty character. On the nose, Appenzeller Cheese offers strong, contrasted with Vacherin Fribourgeois Cheese's grassy, pleasant. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Vacherin Fribourgeois Cheese at 6 to 25 weeks.
Can You Substitute Appenzeller Cheese for Vacherin Fribourgeois Cheese?
In most recipes, Appenzeller Cheese and Vacherin Fribourgeois 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 semi-soft, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Vacherin Fribourgeois Cheese brings buttery, nutty notes.
Which Is Better, Appenzeller Cheese or Vacherin Fribourgeois 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, artisan profile, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.
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Frequently Asked Questions
Is Appenzeller Cheese the same as Vacherin Fribourgeois Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Vacherin Fribourgeois Cheese 6 to 25 weeks.
Is Appenzeller Cheese similar to Vacherin Fribourgeois Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Vacherin Fribourgeois Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Vacherin Fribourgeois Cheese?
Appenzeller Cheese reads as piquant, tangy, while Vacherin Fribourgeois Cheese is buttery, nutty. Aromas also diverge. Appenzeller Cheese leans strong, and Vacherin Fribourgeois Cheese is closer to grassy, pleasant.
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 Vacherin Fribourgeois Cheese made of?
Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.
Which should I choose, Appenzeller Cheese or Vacherin Fribourgeois Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Vacherin Fribourgeois Cheese is semi-soft, artisan.