Appenzeller Cheese vs Brunost Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Brunost Cheese, including:

• "What is the difference between Appenzeller Cheese and Brunost Cheese?"
• "Is Appenzeller Cheese and Brunost Cheese the same?"
• "How does Appenzeller Cheese compare to Brunost Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Brunost Cheese?"
• "Is Appenzeller Cheese or Brunost Cheese better?"

Appenzeller Cheese Overview

Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.

Brunost Cheese Overview

Brunost, or "brown cheese," is a distinctly Norwegian dairy product, often classified as a cheese, though it differs from traditional cheeses. It is made by boiling down the whey of goat's milk, cow's milk, or a combination of both, until the water evaporates, and the natural milk sugars caramelize. This process gives Brunost its unique brown color, sweet caramel-like flavor, and fudge-like texture. It is commonly sliced thin and served on bread, crispbreads, or waffles.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Brunost Cheese originated from Denmark, Finland, Germany, Iceland, Norway and Sweden.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Brunost's texture can be described as "semi-soft, whey".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Brunost Cheese has a caramel, sweet taste.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Brunost Cheese has a color of brown .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Brunost Cheese's rind is described as natural .

Ranking

Appenzeller is ranked #86 out of 996 types based on community views. Brunost is ranked #5 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semi-soft, whey consistency, Brunost might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Brunost offers a caramel, sweet profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Brunost Cheese to Other Cheeses