Appenzeller Cheese vs Bryndza Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Bryndza Cheese is soft, artisan and made from sheep milk, originating in Hungary, Poland and Slovakia.

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 Bryndza Cheese?

Bryndza is a sheep milk cheese made across Central and Eastern Europe, above all in Slovakia and Poland. It is white, tangy and crumbly, with a strong smell and a flavor that starts mild and ends salty.

What's the Difference Between Appenzeller Cheese and Bryndza Cheese?

• Origin: Appenzeller Cheese (Switzerland), Bryndza Cheese (Hungary, Poland and Slovakia)
• Milk type: Appenzeller Cheese (cow's milk), Bryndza Cheese (sheep's milk)
• Milk treatment: Appenzeller Cheese (Raw), Bryndza Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Firm), Bryndza Cheese (soft, artisan)
• Rind: Appenzeller Cheese (Washed rind), Bryndza Cheese (rindless)
• Taste: Appenzeller Cheese (Piquant, tangy), Bryndza Cheese (mild, salty)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Bryndza Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bryndza Cheese brings mild, salty character. On the nose, Appenzeller Cheese offers strong, contrasted with Bryndza Cheese's strong, characteristic. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Bryndza Cheese leans toward tangy, notable butyric acid taste, mild at first then strong, salty finish.

Can You Substitute Appenzeller Cheese for Bryndza Cheese?

Appenzeller Cheese can stand in for Bryndza 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, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bryndza Cheese brings mild, salty notes.

Which Is Better, Appenzeller Cheese or Bryndza 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, artisan profile, Bryndza Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Bryndza Cheese fits dishes calling for mild, salty.

Frequently Asked Questions

Is Appenzeller Cheese the same as Bryndza Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Bryndza Cheese comes from Hungary, Poland and Slovakia. Appenzeller Cheese is made from cow milk; Bryndza Cheese uses sheep.

Is Appenzeller Cheese similar to Bryndza Cheese?

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

Can I substitute Appenzeller Cheese for Bryndza Cheese?

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

Does Appenzeller Cheese taste like Bryndza Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bryndza Cheese is mild, salty. Aromas also diverge. Appenzeller Cheese leans strong, and Bryndza Cheese is closer to strong, characteristic.

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 Bryndza Cheese made of?

Bryndza Cheese is made from sheep milk (unpasteurized). It originates in Hungary, Poland and Slovakia.

Which should I choose, Appenzeller Cheese or Bryndza Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Bryndza Cheese is soft, artisan.