Appenzeller Cheese vs Vacherin Mont-d'Or Cheese
Appenzeller Cheese
Vacherin Mont-d'Or Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Vacherin Mont-d'Or Cheese is soft 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 Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between Appenzeller Cheese and Vacherin Mont-d'Or Cheese?
- Milk treatment: Appenzeller Cheese (Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Appenzeller Cheese (Firm), Vacherin Mont-d'Or Cheese (soft)
- Rind: Appenzeller Cheese (Washed rind), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Appenzeller Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Appenzell Region | Jura Region, Switzerland And France |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw | Thermized (Swiss), raw (French) |
| Texture | Firm | Soft |
| Rind | Washed rind | Washed rind |
| Aging | 3 to 6 months or longer | At least 2 weeks |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Appenzeller Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Appenzeller Cheese and Vacherin Mont-d'Or 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 soft.
Which Is Better, Appenzeller Cheese or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Appenzeller Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Appenzeller Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, Appenzeller Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Vacherin Mont-d'Or Cheese is soft.