Appenzeller Cheese vs Bez Tulum Peyniri Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Bez Tulum Peyniri Cheese is chewy, crumbly.
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 Bez Tulum Peyniri Cheese?
Bez Tulum Peyniri is a goat's milk cheese from Turkey, known for its strong flavor and crumbly texture. Unlike other tulum cheeses, Bez Tulum is not aged in animal skins, which gives it a slightly milder flavor while retaining the characteristic sharpness and depth of traditional tulum.
What's the Difference Between Appenzeller Cheese and Bez Tulum Peyniri Cheese?
- Texture: Appenzeller Cheese (Firm), Bez Tulum Peyniri Cheese (Chewy, crumbly)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Bez Tulum Peyniri Cheese (2 to 3 months)
- Taste: Appenzeller Cheese (Piquant, tangy), Bez Tulum Peyniri Cheese (Stimulating)
Side-by-Side Comparison
| Appenzeller Cheese | Bez Tulum Peyniri Cheese | |
|---|---|---|
| Country of Origin | Switzerland | — |
| Specific Origin | Appenzell Region | — |
| Milk Type | Cow's milk | — |
| Milk Treatment | Raw | — |
| Texture | Firm | Chewy, crumbly |
| Rind | Washed rind | — |
| Aging | 3 to 6 months or longer | 2 to 3 months |
| Taste | Piquant, tangy | Stimulating |
Taste Comparison: Does Appenzeller Cheese Taste Like Bez Tulum Peyniri Cheese?
Appenzeller Cheese reads as piquant, tangy, while Bez Tulum Peyniri Cheese brings stimulating character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Bez Tulum Peyniri Cheese leans toward chewy, crumbly, and somewhat mealy, with very little salt. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Bez Tulum Peyniri Cheese at 2 to 3 months.
Can You Substitute Appenzeller Cheese for Bez Tulum Peyniri Cheese?
Appenzeller Cheese can stand in for Bez Tulum Peyniri 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 chewy, crumbly. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bez Tulum Peyniri Cheese brings stimulating notes.
Which Is Better, Appenzeller Cheese or Bez Tulum Peyniri 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 chewy, crumbly profile, Bez Tulum Peyniri Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Bez Tulum Peyniri Cheese fits dishes calling for stimulating.
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Frequently Asked Questions
Is Appenzeller Cheese the same as Bez Tulum Peyniri Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Bez Tulum Peyniri Cheese 2 to 3 months.
Is Appenzeller Cheese similar to Bez Tulum Peyniri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Bez Tulum Peyniri Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Bez Tulum Peyniri Cheese?
Appenzeller Cheese reads as piquant, tangy, while Bez Tulum Peyniri Cheese is stimulating.
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 Bez Tulum Peyniri Cheese made of?
Bez Tulum Peyniri Cheese is made from milk. It's typically aged 2 to 3 months.
Which should I choose, Appenzeller Cheese or Bez Tulum Peyniri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Bez Tulum Peyniri Cheese is chewy, crumbly.