Appenzeller Cheese vs Brânză de burduf Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Brânză de burduf Cheese is soft to firm and slightly flaky and made from sheep milk, originating in Romania.

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 Brânză de burduf Cheese?

Brânză de burduf is a salty Romanian cheese made with sheep's milk, sometimes buffalo. It has a strong flavor and a slightly soft texture, and it is packed into a sheep's stomach, a sheep's skin, or a tube of pine bark that leaves a piney taste.

What's the Difference Between Appenzeller Cheese and Brânză de burduf Cheese?

• Origin: Appenzeller Cheese (Switzerland), Brânză de burduf Cheese (Romania)
• Milk type: Appenzeller Cheese (cow's milk), Brânză de burduf Cheese (Sheep's milk (Turcana and Tiggae sheep))
• Texture: Appenzeller Cheese (Firm), Brânză de burduf Cheese (Soft to firm and slightly flaky)
• Rind: Appenzeller Cheese (Washed rind), Brânză de burduf Cheese (natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Brânză de burduf Cheese (3 weeks to 3 months)
• Taste: Appenzeller Cheese (Piquant, tangy), Brânză de burduf Cheese (Spicy, sharp)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Brânză de burduf Cheese?

Appenzeller Cheese reads as piquant, tangy, while Brânză de burduf Cheese brings spicy, sharp character. On the nose, Appenzeller Cheese offers strong, contrasted with Brânză de burduf Cheese's woody. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Brânză de burduf Cheese leans toward pine-like notes. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Brânză de burduf Cheese at 3 weeks to 3 months.

Can You Substitute Appenzeller Cheese for Brânză de burduf Cheese?

Appenzeller Cheese can stand in for Brânză de burduf 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 soft to firm and slightly flaky. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Brânză de burduf Cheese brings spicy, sharp notes.

Which Is Better, Appenzeller Cheese or Brânză de burduf 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 soft to firm and slightly flaky profile, Brânză de burduf Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Brânză de burduf Cheese fits dishes calling for spicy, sharp.

Frequently Asked Questions

Is Appenzeller Cheese the same as Brânză de burduf Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Brânză de burduf Cheese comes from Romania. Appenzeller Cheese is made from cow milk; Brânză de burduf Cheese uses sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Brânză de burduf Cheese 3 weeks to 3 months.

Is Appenzeller Cheese similar to Brânză de burduf Cheese?

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

Can I substitute Appenzeller Cheese for Brânză de burduf Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Brânză de burduf Cheese?

Appenzeller Cheese reads as piquant, tangy, while Brânză de burduf Cheese is spicy, sharp. Aromas also diverge. Appenzeller Cheese leans strong, and Brânză de burduf Cheese is closer to woody.

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 Brânză de burduf Cheese made of?

Brânză de burduf Cheese is made from sheep milk (raw), using rennet rennet. It's typically aged 3 weeks to 3 months. It originates in Romania.

Which should I choose, Appenzeller Cheese or Brânză de burduf Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Brânză de burduf Cheese is soft to firm and slightly flaky.