7 Best Substitutes for Appenzeller Cheese That Keep the Flavor Bold

Appenzeller cheese is a semi-hard, Swiss cheese known for its bold, nutty flavor and aromatic, washed-rind tang.

Aged for different lengths—Classic (3-4 months), Surchoix (4-6 months), and Extra (6+ months)—it develops a sharp, spicy bite with a smooth, creamy melt. Its complexity makes it perfect for fondue, gratins, cheese platters, and sandwiches.

Save

However, Appenzeller isn’t always easy to find, and if your recipe calls for its strong, nutty flavor and meltability, you’ll need a cheese that delivers both richness and depth. Some substitutes focus on Appenzeller’s bold, aged taste, while others provide a smoother, slightly milder alternative for versatility.

We’ve tested different cheeses in melting, baking, and slicing applications to find the best replacements for Appenzeller cheese. Whether you need a robust, tangy cheese, a mild and nutty substitute, or something for melting, these seven alternatives will keep your dish flavorful and balanced.

7 Substitutes for Appenzeller Cheese

Each substitute brings something unique. Some replicate Appenzeller’s strong, spicy flavor, while others provide a similar creamy melt and nutty aroma.

1. Gruyère – The Best Overall Substitute

Gruyère is one of the best substitutes for Appenzeller, thanks to its nutty, slightly sweet flavor and smooth melting qualities. Originating from Switzerland, Gruyère has a firm yet creamy texture that melts beautifully, making it ideal for fondue and baked dishes.

While Gruyère lacks Appenzeller’s spicier, herbaceous notes, it still delivers a rich, complex flavor with a buttery finish. If you want a closer match, you can enhance Gruyère’s boldness by mixing it with a touch of black pepper or mustard seed.

This cheese works well in fondue, gratins, quiches, sandwiches, and French onion soup. It’s also a fantastic melting cheese for pasta bakes, grilled cheese, and even burgers.

Use Gruyère in a 1:1 ratio when substituting for Appenzeller. If a more pungent flavor is needed, blend it with Taleggio or Raclette.

For more bold cheese options, check out these Gruyère cheese substitutes.

2. Emmental – A Milder, Nutty Alternative

If you want a milder version of Appenzeller, Emmental is an excellent option with a smooth, slightly sweet nuttiness.

Emmental has a firmer texture and signature holes, making it a fantastic cheese for grated toppings, melting into sauces, or enjoying on a cheese board. It lacks Appenzeller’s spiciness, but its buttery, creamy consistency ensures that it works well in most Swiss-style dishes.

This cheese is perfect for fondue, grilled cheese sandwiches, and baked pasta. It also melts well over roasted potatoes or vegetables, creating a deliciously creamy finish.

Use Emmental in a 1:1 ratio when replacing Appenzeller. If you want a stronger flavor, blend it with Gruyère or a semi-aged cheddar.

For more Swiss cheese options, check out these Emmental cheese substitutes.

3. Raclette – A Perfect Alternative for Melting

Raclette is one of the best melting cheeses, making it a great substitute for Appenzeller in fondue and baked dishes.

Raclette has a rich, nutty flavor with a slightly funky aroma, similar to aged Appenzeller. It’s commonly used in grilled cheese, melted over potatoes, and in traditional Swiss raclette dishes, where it provides a creamy, velvety finish.

If you love Appenzeller’s depth but want a stronger, slightly bolder aroma, Raclette is a fantastic alternative. However, it’s not as spicy, so adding a sprinkle of black pepper or a dash of mustard can bring it closer in taste.

Use Raclette in a 1:1 ratio for melted dishes. If you need a firmer texture, blend it with Fontina.

For more melty cheese options, check out these Raclette cheese substitutes.

4. Comté – A French Alternative with a Complex Depth

Comté is a great replacement for Appenzeller if you want a nutty, slightly fruity cheese with rich complexity.

Made in France, Comté has a smooth, firm texture that melts well, making it perfect for fondue, cheese sauces, and baked dishes. It lacks Appenzeller’s spicy edge, but its aged versions have deep, caramelized flavors with a touch of nuttiness.

Comté is an excellent choice for grilled cheese sandwiches, gratins, and cheese platters. It can also be used as a bold topping for roasted vegetables or casseroles.

Use Comté in a 1:1 ratio when replacing Appenzeller. If you need more spice, mix it with Gruyère or add black pepper to enhance the bite.

For more French cheese options, check out these Comté cheese substitutes.

5. Tête de Moine – A Stronger, More Aromatic Alternative

Tête de Moine is a semi-hard Swiss cheese known for its bold, nutty flavor and beautifully delicate texture when shaved into thin rosettes. Unlike Appenzeller, which is often sliced or melted, Tête de Moine is traditionally shaved to enhance its aromatic qualities.

This cheese has a more pronounced sharpness and complexity than Appenzeller, making it a strong alternative for cheese boards and cold applications. While it melts well, it’s better suited for dishes where its fragrant, nutty notes can be appreciated without overpowering the dish. If using it in place of Appenzeller, consider blending it with a milder cheese like Gruyère for a more balanced melt.

Tête de Moine works well in cheese platters, sandwiches, and pasta bakes. It’s not the best option for fondue on its own, but when mixed with Emmental or Gruyère, it can enhance the overall flavor profile.

For substitution, use Tête de Moine in a 1:1 ratio for cheese platters and slicing applications. If using it in fondue, combine it with a milder melting cheese like Gruyère.

6. Taleggio – A Funkier, Washed-Rind Alternative

Taleggio brings a unique creamy texture and a pungent aroma, making it an interesting substitute for Appenzeller. This Italian cheese has a softer consistency, but its washed-rind funkiness makes it a great option for those looking to match Appenzeller’s bold presence.

Compared to Appenzeller, Taleggio is less firm and has a more spreadable consistency, so it’s not a direct 1:1 swap for slicing applications. However, it melts well and provides a rich, buttery taste, making it an excellent alternative for grilled cheese, pasta sauces, and baked dishes. If you enjoy Appenzeller’s strong notes but want a bit more creaminess, this is a great choice.

This cheese is best for melted dishes, baked pasta, and creamy risottos. While it can be sliced, it’s not ideal for cheese boards unless you enjoy washed-rind cheeses.

For substitution, use Taleggio in a 1:1 ratio for melted dishes. If you need a firmer alternative, blend it with Comté or Gruyère.

For more washed-rind cheese options, check out these Taleggio cheese substitutes.

7. Mahón – A Spanish Alternative with a Buttery Bite

Mahón is a lesser-known but excellent substitute for Appenzeller, offering a semi-hard texture with a buttery, slightly tangy taste. Originating from Spain’s Balearic Islands, Mahón is aged to develop a deeper complexity, making it an intriguing alternative.

While Mahón lacks Appenzeller’s signature spiciness, its aged varieties (Curado or Semi-Curado) have a firm texture and a nutty, buttery flavor that closely resembles aged Appenzeller. If you’re looking for a mild yet flavorful substitute, Mahón is a great choice.

This cheese works well for grilled cheese, pasta dishes, and cheese platters. It melts moderately well, but for a creamier consistency, blend it with Gruyère or Fontina.

For substitution, use Mahón in a 1:1 ratio in slicing and cheese board applications. If using it in fondue, combine it with Raclette for better melting properties.