Appenzeller Cheese vs Bitto Cheese
Appenzeller Cheese
Bitto Cheese
Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Bitto Cheese is hard and made from cow or goat milk, originating in Italy.
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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 Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
What's the Difference Between Appenzeller Cheese and Bitto Cheese?
- Origin: Appenzeller Cheese (Switzerland), Bitto Cheese (Italy)
- Milk type: Appenzeller Cheese (Cow's milk), Bitto Cheese (Cow's milk, sometimes with goat's milk)
- Texture: Appenzeller Cheese (Hard, washed-rind), Bitto Cheese (Hard)
- Rind: Appenzeller Cheese (Washed rind), Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Bitto Cheese (Minimum of 70 days)
- Taste: Appenzeller Cheese (Piquant, tangy), Bitto Cheese (mild and sweet when young, stronger and spicier with age)
Side-by-Side Comparison
| Appenzeller Cheese | Bitto Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Appenzell Region | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo |
| Milk Type | Cow's milk | Cow's milk, sometimes with goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Hard, washed-rind | Hard |
| Rind | Washed rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age |
| Aging | 3 to 6 months or longer | Minimum of 70 days |
| Taste | Piquant, tangy | Mild and sweet when young, stronger and spicier with age |
Taste Comparison: Does Appenzeller Cheese Taste Like Bitto Cheese?
Appenzeller Cheese reads as piquant, tangy, while Bitto Cheese brings mild and sweet when young, stronger and spicier with age character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Bitto Cheese leans toward cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Bitto Cheese at minimum of 70 days.
Can You Substitute Appenzeller Cheese for Bitto Cheese?
Appenzeller Cheese can stand in for Bitto Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, washed-rind bite and body where the recipe calls for hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bitto Cheese brings mild and sweet when young, stronger and spicier with age notes.
Which Is Better, Appenzeller Cheese or Bitto Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a hard profile, Bitto Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Bitto Cheese fits dishes calling for mild and sweet when young, stronger and spicier with age.
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Frequently Asked Questions
Is Appenzeller Cheese the same as Bitto Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Bitto Cheese comes from Italy. Appenzeller Cheese is made from cow milk; Bitto Cheese uses cow or goat. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Bitto Cheese minimum of 70 days.
Is Appenzeller Cheese similar to Bitto Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Bitto Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Bitto Cheese?
Appenzeller Cheese reads as piquant, tangy, while Bitto Cheese is mild and sweet when young, stronger and spicier with age.
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 Bitto Cheese made of?
Bitto Cheese is made from cow or goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
Which should I choose, Appenzeller Cheese or Bitto Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Bitto Cheese is hard.