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Appenzeller Cheese vs Artisanal Goat Cheese
Appenzeller Cheese
Artisanal Goat Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Artisanal Goat Cheese, including:
- "What is the difference between Appenzeller Cheese and Artisanal Goat Cheese?"
- "Is Appenzeller Cheese and Artisanal Goat Cheese the same?"
- "How does Appenzeller Cheese compare to Artisanal Goat Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Artisanal Goat Cheese?"
- "Is Appenzeller Cheese or Artisanal Goat Cheese better?"
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #80 out of 377 types.
Artisanal Goat Cheese is ranked #315 out of 377 types.
Country of Origin
Appenzeller Cheese comes from Switzerland. Artisanal Goat Cheese originated from .
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Artisanal Goat Cheese is made with goat milk.
Composition and Texture
Appenzeller's texture can be described as "firm".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind .
Side-by-Side Comparison Table
| Appenzeller Cheese | Artisanal Goat Cheese | |
|---|---|---|
| Country of Origin | Switzerland | |
| Specific Origin | Appenzell region | |
| Milk Type | Cow's milk | Goat |
| Milk Treatment | Raw | |
| Rind | Washed rind | |
| Texture | Firm | |
| Flavor | Piquant, tangy | |
| Colors | Pale yellow | |
| Forms | Wheel |
