Appenzeller Cheese vs Bohinjski sir Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Bohinjski sir Cheese is hard and made from cow milk, originating in Slovenia.

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 Bohinjski sir Cheese?

Bohinjski sir is a Slovenian hard cheese from the Bohinj area, first made in 1873 using Emmental technology. It has a dry golden rind, straw yellow paste with small round eyes, and a nutty taste that turns piquant with age.

What's the Difference Between Appenzeller Cheese and Bohinjski sir Cheese?

• Origin: Appenzeller Cheese (Switzerland), Bohinjski sir Cheese (Slovenia)
• Texture: Appenzeller Cheese (Hard, washed-rind), Bohinjski sir Cheese (Hard)
• Rind: Appenzeller Cheese (Washed rind), Bohinjski sir Cheese (Natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Bohinjski sir Cheese (Minimum 60 days)
• Taste: Appenzeller Cheese (Piquant, tangy), Bohinjski sir Cheese (Full-flavored)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Bohinjski sir Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bohinjski sir Cheese brings full-flavored character. On the nose, Appenzeller Cheese offers strong, contrasted with Bohinjski sir Cheese's aromatic. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Bohinjski sir Cheese leans toward well-developed, aromatic, like young walnuts; piquant when fully ripe. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Bohinjski sir Cheese at minimum 60 days.

Can You Substitute Appenzeller Cheese for Bohinjski sir Cheese?

In most recipes, Appenzeller Cheese and Bohinjski sir Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, washed-rind bite and body where the recipe calls for hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bohinjski sir Cheese brings full-flavored notes.

Which Is Better, Appenzeller Cheese or Bohinjski sir 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, Bohinjski sir Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Bohinjski sir Cheese fits dishes calling for full-flavored.

Frequently Asked Questions

Is Appenzeller Cheese the same as Bohinjski sir Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Bohinjski sir Cheese comes from Slovenia. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Bohinjski sir Cheese minimum 60 days.

Is Appenzeller Cheese similar to Bohinjski sir Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Bohinjski sir Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Bohinjski sir Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bohinjski sir Cheese is full-flavored. Aromas also diverge. Appenzeller Cheese leans strong, and Bohinjski sir Cheese is closer to aromatic.

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 Bohinjski sir Cheese made of?

Bohinjski sir Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum 60 days. It originates in Slovenia.

Which should I choose, Appenzeller Cheese or Bohinjski sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Bohinjski sir Cheese is hard.