Appenzeller is a famous Swiss cheese used often for fondue and melting.
But what if you can't find it at your local grocery store?
Thankfully, there are several decent appenzeller cheese substitutes to use instead.
What Exactly is Appenzeller Cheese?
Appenzeller cheese is a hard, cow's milk cheese made in the Appenzellerland region of northeast Switzerland. It has a history spanning over 700 years and is considered one of the best Swiss cheeses.
The cheese is made from raw or pasteurized milk and then aged 3 months up to a year. As it ages, Appenzeller is washed in a brine mixture containing wine, herbs, and spices. This helps flavor the cheese while also forming an edible rind.
Appenzeller ends up with a fruity, nutty flavor and firm yet creamy texture when aged just right. The complex taste makes it perfect for fondues, grilled cheese, charcuterie boards, salads, and snacking.
Where to Buy Appenzeller Cheese
While not as common as cheddar or gouda, Appenzeller can be found at many grocery stores like Whole Foods or ordered online. Specialty cheese shops and Swiss markets are also good places to check.
If you strike out finding it locally, sites like Amazon, Igourmet.com, and SwissColony.com sell a wide variety. The cheese may come from Switzerland directly or produced elsewhere using traditional Swiss methods.
Key Takeaway: Check higher end grocers, cheese shops, Swiss markets, and online retailers if struggling to locate Appenzeller cheese.
Why Appenzeller Cheese is Hard to Find
There are a few reasons why you may have difficulty tracking down Appenzeller cheese:
- It's imported - Most supplies come directly from Switzerland, meaning availability relies heavily on export/import rates. Global shortages can quickly leave shelves empty.
- Small production - Only a handful of dairies located in Appenzellerland are approved to make this cheese. Limited output means limited stock.
- Rising popularity - As more people discover Swiss cheeses, demand goes up while supply strains to keep pace. This leaves stores without stock.
- Seasonal production - Milk output drops during colder months, forcing dairies to temporarily halt production. This can lead to wintertime shortages.
While frustrating when a specific recipe calls for it, there are some worthy substitutes to consider when Appenzeller is hard to source.
Finding a Suitable Appenzeller Cheese Substitute
The good news is several cheeses make decent alternatives in a pinch. When choosing a sub, consider attributes like:
- Texture - Appenzeller is firm yet creamy, so replacements like gruyère or gouda work well. Soft cheeses won't have the same consistency.
- Flavor - Nutty, fruity, Alpine-style flavors are key. Subtle cheeses won't impart the same impact.
- Melting - Anything labeled as a ‘melting cheese’ melts smoothly without separating from oils. This keeps fondues and sauces nicely emulsified.
Here are some of the best options:
Gruyère Cheese
Topping the list is Switzerland’s famous gruyère cheese. It possesses an extremely similar texture and flavor profile as Appenzeller, making it the best direct substitute.
The cave-aged gruyère has a creamy, crystalline structure perfect for slicing, melting, or eating as is. Expect familiar nutty and fruity flavors with each bite.
For an authentic Swiss fondue, most recipes call for mixing both gruyère and emmentaler. But gruyère can single-handedly replace appenzeller in just about any preparation.
Emmentaler Cheese
Emmentaler is another fine choice for a substitute. Sometimes called Swiss cheese, it has stretchy texture and mild, nutty sweetness.
The large holes and melted creaminess make it a popular melting cheese. Emmentaler works beautifully in fondues but also grilled sandwiches, gratins, pastas, potatoes, and more.
And if you can find it, the German-made Allgäuer emmentaler offers an even closer match to Appenzeller in terms of flavor complexity.
Comté Cheese
Comté is often called the French equivalent of gruyère. In fact, the texture, taste and performance of comté compares extremely similar.
Made from raw cow's milk, it develops a supple yet dense interior full of brown buttery, fruity, and nutty Swiss-like flavors. And it melts absolutely perfectly in cooked dishes.
Comté brings the same impact to fondue while also shredding nicely over pasta, pizza, in quiches, potato dishes, and more. For an authentic flavor, try finding comté made from summer milk.
Beaufort Cheese
The Beaufort cow's milk cheese hails from the French Alps, much like Appenzeller originates high in the Swiss mountains. It makes an outstanding substitute for melted applications.
Beaufort ages a minimum of 5 months, allowing Sauterne wine washed rinds to form. Inside reveals a dense, creamy body tasting of nuts and dried fruit. It finishes sweet, savory and mildly tangy.
For fondues, grilled sandwiches, rarebits, and baked pasta, beaufort works wonderfully in place of Appenzeller to provide excellent flavor and melt.
Fontina Val d’Aosta
Fontina cheese may seem obscure but offers an amazingly close match when Appenzeller runs dry. Made in the Italian Alps' Valle d’Aosta region, the full name is Fontina Val d’Aosta DOP.
The rich, creamy paste tastes nutty and fruity with hints of milk and grass. Smooth texture and superior melting properties make it a prime contender for Appenzeller.
Use Fontina Val d’Aosta anywhere Alpine-style flavors are desired, especially fondues, pizzas, pastas, soups, panini, and vegetable dishes.
| Cheese | Texture | Taste | Good Melter? |
|---|---|---|---|
| Gruyère | Dense, Creamy | Nutty, Fruity | Yes |
| Emmentaler | Stretchy, Holey | Mild, Sweet, Nutty | Yes |
| Comté | Dense, Supple | Nutty, Buttery, Fruity | Yes |
| Beaufort | Dense, Creamy | Sweet, Nutty, Fruity, Tangy | Yes |
| Fontina Val d'Aosta | Creamy, Rich | Nutty, Fruity | Yes |
Key Takeaway: Opt for cheeses like gruyère, emmentaler, comté, beaufort or fontina val d’aosta when Appenzeller cheese is unavailable.
Appenzeller Replacements For Fondues
Planning to make Swiss fondue but lacking that key Appenzeller ingredient? Here are some cheesy recipe tweaks:
- Sub equal amounts of gruyère and emmentaler in place of Appenzeller measured.
- Use fontina val d’aosta instead since it melts smoothly without oil separation.
- Replace Appenzeller with a blend of beaufort, comté, gruyère and emmentaler.
- Add extra gruyère or emmentaler alone to make up for the missing Appenzeller portion.
- For more exotic flavors, stir in small amounts of taleggio, raclette, or robiola cheese.
No matter what fondues require that perfect cheese texture to prevent separating. So when experimenting with new varieties, adjust starch or wine additions as needed to bind everything together smoothly.
FAQs
What are Appenzeller cheese substitutes?
Appenzeller cheese substitutes try to mimic the flavor and texture of traditional Swiss Appenzeller cheese without using animal products. They are usually made from plant-based ingredients like nuts, soy, coconut oil, and starches.
Why would someone want an Appenzeller cheese substitute?
Reasons to use an Appenzeller cheese substitute include dietary restrictions/preferences (vegan, vegetarian, dairy-free), health (lower in saturated fat/cholesterol), environmental concerns (reducing reliance on animal agriculture), or ethical motivations (animal welfare). Substitutes allow those avoiding dairy to still enjoy the unique Alpine flavor of Appenzeller in their cooking and baking.
What ingredients are commonly used in Appenzeller substitutes?
Common ingredients are cashews, almonds or other nuts for creamy texture; nutritional yeast for cheesy flavor; vinegars, spices, and seasonings for tang; coconut or vegetable oils for rich fattiness; starches like tapioca or arrowroot to mimic the springy texture; and thickening agents like agar or xanthan gum. Substitute recipes vary widely.
How does the taste compare to real Appenzeller cheese?
The flavor of substitutes comes close, but the complex nutty and spicy Appenzeller flavor is difficult to truly replicate. Some options are more convincingly cheesy than others. Look for brands using fermented ingredients for more authentic flavor. The texture can also be slightly different.
What are some recommended brands or recipes to try?
Popular pre-made brands are Daiya and Field Roast Chao Slices. For homemade, Miyoko Schinner’s cultured cashew recipe is highly rated. Choose recipes with nutritional yeast and spice blends like garlic, pepper, and paprika for an Appenzeller-style flavor.
What dishes work well with Appenzeller substitutes?
Grilled cheese, paninis, sandwiches, cheese boards, charcuterie platters, baked pastas, pizza, quiche, tarts, gratins. The slices melt well. Grated substitutes work for sprinkling and baking. Tap into Appenzeller's sweet and savory flair by using in desserts too.
Should the substitutes be prepared or stored differently?
Follow individual product instructions. In general, store tightly wrapped in refrigerator up to a week after opening. Let slices come to room temperature before melting for best consistency. Grate just before use as the texture changes once grated.
Conclusion
Appenzeller’s one-of-a-kind nuttiness and melt makes it special for fondues or tableside enjoyment. Yet supply shortages occasionally leave fans without their beloved Swiss cheese.
Thankfully, nearby fromage options like Gruyère, Emmentaler and Beaufort step in nicely. Their similarities offer comforting backup until you restock fresh Appenzeller.