Appenzeller Cheese vs Asiago Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Asiago Cheese is , originating in Italy.

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 Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

What's the Difference Between Appenzeller Cheese and Asiago Cheese?

• Origin: Appenzeller Cheese (Switzerland), Asiago Cheese (Italy)
• Rind: Appenzeller Cheese (Washed rind), Asiago Cheese (thin, elastic (Asiago pressato))
• Aging: Appenzeller Cheese (3 to 6 months or longer), Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged)
• Taste: Appenzeller Cheese (Piquant, tangy), Asiago Cheese (sweetish when young, bitter and spicy when very old)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Asiago Cheese?

Appenzeller Cheese reads as piquant, tangy, while Asiago Cheese brings sweetish when young, bitter and spicy when very old character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Asiago Cheese leans toward mezzano sweetish, vecchio bitter, stravecchio bitter and spicy. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged.

Can You Substitute Appenzeller Cheese for Asiago Cheese?

Appenzeller Cheese can stand in for Asiago Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Asiago Cheese brings sweetish when young, bitter and spicy when very old notes.

Which Is Better, Appenzeller Cheese or Asiago Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Asiago Cheese fits dishes calling for sweetish when young, bitter and spicy when very old.

Frequently Asked Questions

Is Appenzeller Cheese the same as Asiago Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Asiago Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Asiago Cheese 20 to 40 days fresh; 60 days to 15 months or more aged.

Is Appenzeller Cheese similar to Asiago Cheese?

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

Can I substitute Appenzeller Cheese for Asiago Cheese?

You can, but expect a shift in flavor and finish.

Does Appenzeller Cheese taste like Asiago Cheese?

Appenzeller Cheese reads as piquant, tangy, while Asiago Cheese is sweetish when young, bitter and spicy when very old.

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 Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

Which should I choose, Appenzeller Cheese or Asiago Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.