ALDI's Cheese Selection Is Amazing Right Now—These 3 Are My Current Favorites
These ALDI cheeses are all special Swiss cheeses perfect for cold-weather cooking, especially fondue.
Years ago, my sister introduced me to her friend, Kathleen, who was born and raised in Switzerland, and the two of them met at a businesswomen’s get-together. Kathleen made the most divine Swiss fondue, and her secret was not just the typical Gruyère and Emmentaler—she also added Appenzeller.
So, imagine my surprise when I was strolling by the cheese section at ALDI and what was there but Appenzeller. Appenzeller!
It shouldn’t have surprised me, but ALDI’s selection of Swiss cheeses is really stellar, and in addition to the Gruyère that ALDI has stocked for a long time, there are two other cheeses from Switzerland, too.
ALDI now also sells Lustenberger 1862 and Tête de Moine cheeses. The Appenzeller and Lustenberger 1862 are sold in wedges, while the Tête de Moine comes in rosettes.
What I Love About ALDI’s New Swiss Cheese Selection
ALDI's new selection of Swiss cheeses is pretty divine. Each wedge (or eight packaged rosettes for the Tête de Moine) costs only $5.49. The wedges of Appenzeller and Lustenberger 1862 weigh six ounces each, and the package of eight rosettes of Tête de Moine comes in just under four ounces.
This price is an absolute steal. Appenzeller usually costs at least $10 more per pound, and Tête de Moine usually costs at least 50 percent more
Each of these cheeses is so, so good and perfect for the holidays whether or not you plan on making fondue.
How I Use These Swiss Cheeses
Appenzeller is smooth and creamy and adds a sweeter note to fondue. By itself, it is perfect for sandwiches and omelets. It would taste great in a cheese sauce over vegetables, but it’s also really delicious for noshing. When I did a tasting of these three new cheeses with family and friends, this was everyone's favorite.
Lustenberger 1862 is an artisanal cheese made from grass-fed cow’s milk and aged for eight months. It’s fruity and tangy, with a bit of earthiness, and my friend suggested that it would pair beautifully with turkey and rosemary—maybe make a sandwich of Thanksgiving leftovers with this cheese. You could add it to fondue, too.
The Tête de Moine cheese rosettes are visually so darling. This cheese is shaved with a special implement into delicate rosettes that would really amp up a cheese plate. I could see tucking them up against roses of prosciutto or salami or alternating rows of them with meats.
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