Appenzeller Cheese vs Armenian String Cheese

Q: Is Appenzeller Cheese the same as Armenian String Cheese?

No. Appenzeller Cheese and Armenian String Cheese are distinct cheeses from Switzerland and Armenia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Appenzeller Cheese for Armenian String Cheese?

In most recipes you can swap Appenzeller Cheese for Armenian String Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Appenzeller Cheese or Armenian String Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Armenian String Cheese is semi-soft and made from cow, goat, or sheep milk, originating in Armenia.

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 Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

What's the Difference Between Appenzeller Cheese and Armenian String Cheese?

Origin: Appenzeller Cheese (Switzerland), Armenian String Cheese (Armenia)
Milk type: Appenzeller Cheese (cow's milk), Armenian String Cheese (cow's, goat's or sheep's milk)
Milk treatment: Appenzeller Cheese (Raw), Armenian String Cheese (soured skimmed milk)
Texture: Appenzeller Cheese (Firm), Armenian String Cheese (semi-soft)
Aging: Appenzeller Cheese (3 to 6 months or longer), Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand)
Taste: Appenzeller Cheese (Piquant, tangy), Armenian String Cheese (mild)

Side-by-Side Comparison

	Appenzeller Cheese	Armenian String Cheese
Country of Origin	Switzerland	Armenia
Specific Origin	Appenzell Region	Armenia
Milk Type	Cow's milk	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Soured skimmed milk
Texture	Firm	Semi-soft
Rind	Washed rind	—
Aging	3 to 6 months or longer	1 to 2 days in factories, longer in brine when made by hand
Taste	Piquant, tangy	Mild

Taste Comparison: Does Appenzeller Cheese Taste Like Armenian String Cheese?

Appenzeller Cheese reads as piquant, tangy, while Armenian String Cheese brings mild character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Armenian String Cheese leans toward sharp and sour-milk, moderately salty at 4 to 8% salt. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand.

Can You Substitute Appenzeller Cheese for Armenian String Cheese?

Appenzeller Cheese can stand in for Armenian String Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for semi-soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Armenian String Cheese brings mild notes.

Which Is Better, Appenzeller Cheese or Armenian String 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 semi-soft profile, Armenian String Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Armenian String Cheese fits dishes calling for mild.

Which is your favorite?

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Frequently Asked Questions

Is Appenzeller Cheese the same as Armenian String Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Armenian String Cheese comes from Armenia. Appenzeller Cheese is made from cow milk; Armenian String Cheese uses cow, goat, or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Armenian String Cheese 1 to 2 days in factories, longer in brine when made by hand.

Is Appenzeller Cheese similar to Armenian String Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Armenian String Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Armenian String Cheese?

Appenzeller Cheese reads as piquant, tangy, while Armenian String Cheese is mild.

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 Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

Which should I choose, Appenzeller Cheese or Armenian String Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Armenian String Cheese is semi-soft.