5 Amazing Appenzeller Cheese Substitutes

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The best Appenzeller cheese substitutes are Fontina Val d’Aosta D.O.P., Jarlsberg Cheese, Beaufort Cheese, Comte Cheese, and Kerrygold Irish Dubliner.

Trying out new recipes, I kept running into ones that needed Appenzeller Cheese. But finding it was like searching for a needle in a haystack. Seeing others stuck in the same cheesy predicament, I decided to help out. I started messing around in the kitchen, trying to match Appenzeller’s unique flavor. The struggle inspired me to write this article, sharing my discoveries on substitutes. Now, no one has to ditch a recipe just because they can’t find Appenzeller – there’s a cheesy solution for every dish!

In this article, you’ll get to learn the best substitutes for Appenzeller cheese you can try for your dishes.

What is Appenzeller Cheese?

Originating from the Appenzell region in Switzerland, Appenzeller Cheese is a distinctive cow’s milk cheese with a rich history. Local artisans have been crafting it for centuries, using a secret blend of herbs and spices in the brine that gives the cheese its unique flavor. 

The Appenzeller cheese undergoes a meticulous aging process, developing a bold and nutty taste, complemented by a slightly tangy and herbal aroma. Recognizable for its characteristic brown rind, Appenzeller comes in different varieties, each offering a deliciously robust and complex flavor profile. It’s a cheese that truly captures the essence of Swiss craftsmanship.

Appenzeller Cheese Substitutes

1. Fontina Val d’Aosta D.O.P.

Fontina Val d’Aosta D.O.P. serves as a delectable substitute for Appenzeller Cheese. Hailing from Italy, this velvety cheese is renowned for its solid and firm texture, ensuring a smooth melt when heated. 

Similar to the buttery and nutty notes found in Gruyère, Fontina Val d’Aosta offers a flavor profile that aligns well with Appenzeller. Notably, if your culinary plans involve soups, Fontina Val d’Aosta proves to be an ideal replacement, boasting a mild flavor that harmonizes seamlessly with a perfect melt, elevating the richness of your dishes.

2. Jarlsberg Cheese

Jarlsberg Cheese - Appenzeller Cheese Substitutes

Concluding the lineup is Jarlsberg Cheese, a mild-flavored Norwegian alternative to Appenzeller cheese. Its buttery texture complements the cheese’s slightly sweet, nutty taste, resembling Gruyère but with a milder profile. While it seamlessly substitutes in cheese-related dishes, its mildness might result in a less robust flavor in some recipes. 

The thick and waxy rind of the Jarlsberg cheese requires removal before use. Jarlsberg melts well, akin to the previously mentioned cheeses, yet it tends to yield a creamier texture. Adjusting recipes accordingly will ensure a successful substitution, maintaining the creaminess while adapting to the distinct characteristics of Appenzeller.

3. Beaufort Cheese

Beaufort Cheese - Appenzeller Cheese Substitutes

Beaufort cheese can step in admirably as an Appenzeller substitute, depending on your culinary needs. Both share characteristics that make them versatile players in dishes. Like Appenzeller, Beaufort hails from Europe, boasting a rich, buttery flavor and smooth, firm texture. It melts beautifully, enhancing gratins, fondues, and even grilled cheese.

However, subtle differences exist. Appenzeller leans slightly fruitier and nuttier, with occasional spicy notes depending on its age. Beaufort’s flavor profile is milder, offering a touch of sweetness and earthiness. If you’re aiming for a close flavor match, consider a younger Appenzeller. For recipes emphasizing meltability and texture, Beaufort shines.

4. Comte Cheese

Enter Comté Cheese, a semi-firm French delight, serving as an excellent substitute for Appenzeller cheese. Much like its Swiss counterpart, Comté boasts a texture akin to Appenzeller and melts with delightful perfection. Regarded as the French counterpart to Gruyère, it shares a similar texture and flavor profile, making it a versatile choice for various dishes. 

Whether in French onion soup, fondue, or atop sandwiches and crackers, Comté performs admirably, seamlessly meeting the requirements of recipes that call for Appenzeller or Gruyère. With its adaptable nature, Comté proves to be a reliable and flavorful alternative in the absence of its Swiss counterparts.

5. Kerrygold Irish Dubliner

Meet Kerrygold Irish Dubliner, a mature Irish cheese that emerges as a superb substitute for Appenzeller cheese. Exhibiting a distinctive blend of nuttiness and sweetness, this cheese stands out for its versatility, making it one of the finest general-purpose options available. 

Boasting a strong and distinct flavor with a beautiful melt, Kerrygold elevates recipes like mac n cheese, cheese toasties, meat pies, and as a shredded topping for a hot baked potato. Particularly suited for baked dishes, Kerrygold melts seamlessly into a velvety, creamy texture. Whether your culinary plan involves Appenzeller or not, Kerrygold proves to be an excellent alternative, promising similar – or even superior – results in your delectable dishes.

Frequently Asked Questions

What Cheese is Similar to Appenzeller?

A suitable alternative to Appenzeller is Gruyere cheese. While both originate from Switzerland, Gruyere differs in its milder and sweeter flavor compared to the bolder taste of Appenzeller. Gruyere’s versatility makes it a good substitute in recipes calling for Appenzeller, especially in fondues, sandwiches, and gratins.

What is Appenzeller Cheese Used For?

Appenzeller Cheese is versatile in the kitchen and finds its way into various meals. Its robust and nutty flavor, coupled with herbal undertones, makes it a great choice for melting in fondues, enhancing pasta dishes, or grating over salads. It also complements charcuterie boards, adding depth to the cheese selection. Appenzeller’s unique taste adds character to sandwiches and pairs well with fruits, showcasing its adaptability in both savory and sweet dishes.

Is Appenzeller Similar to Gruyere?

No, Appenzeller is not similar to Gruyere. While both cheeses hail from Switzerland, they differ significantly in taste and texture. Appenzeller boasts a unique blend of herbs and spices in its brine, resulting in a bold and nutty flavor with herbal notes. In contrast, Gruyere has a more delicate and sweet taste, making it distinct from the robust profile of Appenzeller.

What Kind of Cheese is Appenzeller?

Appenzeller is a Swiss cow’s milk cheese known for its distinctive flavor profile. This semi-hard cheese is characterized by a bold and nutty taste, often accompanied by herbal notes. It stands out for its unique brining process, where a secret blend of herbs and spices is applied, contributing to its distinct aroma and flavor. With a firm texture and a recognizable brown rind, Appenzeller is a flavorful addition to various dishes, showcasing the artisanal craftsmanship of Swiss cheese-making.


Finding Appenzeller Cheese might be a challenge, but fear not, as there are some fantastic substitutes to rescue your recipes. From the velvety Fontina Val d’Aosta to the mild Jarlsberg and the versatile Comté, each cheese brings its unique flavor and melting qualities to the table. Kerrygold Irish Dubliner, with its distinct nutty sweetness, is also a winner. 

So, whether it’s soups, fondues, or baked delights, these Appenzeller cheese substitutes ensure your dishes turn out just as delicious, if not better. Now, you can confidently explore new recipes without worrying about missing out on the delightful taste of Appenzeller.

About Cynthia

Cynthia Odenu-Odenu is the founder of Cyanne Eats. She is an avid baker and cook of delicious delicacies. She uses this blog to share her love for different cuisines.

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