Appenzeller Cheese vs Vacherin Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Vacherin Cheese is soft and made from cow milk, originating in France and 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 Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

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

• Origin: Appenzeller Cheese (Switzerland), Vacherin Cheese (France and Switzerland)
• Milk treatment: Appenzeller Cheese (Raw), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
• Texture: Appenzeller Cheese (Hard, washed-rind), Vacherin Cheese (Soft)
• Rind: Appenzeller Cheese (Washed rind), Vacherin Cheese (washed)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
• Taste: Appenzeller Cheese (Piquant, tangy), Vacherin Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Vacherin Cheese?

Appenzeller Cheese reads as piquant, tangy, while Vacherin Cheese brings smooth character. On the nose, Appenzeller Cheese offers strong, contrasted with Vacherin Cheese's rich. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

Can You Substitute Appenzeller Cheese for Vacherin Cheese?

In most recipes, Appenzeller Cheese and Vacherin 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 soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Vacherin Cheese brings smooth notes.

Which Is Better, Appenzeller Cheese or Vacherin 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 soft profile, Vacherin Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Vacherin Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Appenzeller Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

Is Appenzeller Cheese similar to Vacherin Cheese?

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

Can I substitute Appenzeller Cheese for Vacherin Cheese?

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

Does Appenzeller Cheese taste like Vacherin Cheese?

Appenzeller Cheese reads as piquant, tangy, while Vacherin Cheese is smooth. Aromas also diverge. Appenzeller Cheese leans strong, and Vacherin Cheese is closer to rich.

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 Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, Appenzeller Cheese or Vacherin Cheese?

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