Appenzeller Cheese vs Burrata Cheese
Appenzeller Cheese
Burrata Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Burrata Cheese is soft, creamy and made from buffalo milk, originating in Italy.
What Is Appenzeller Cheese?
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.
What Is Burrata Cheese?
Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.
What's the Difference Between Appenzeller Cheese and Burrata Cheese?
- Origin: Appenzeller Cheese (Switzerland), Burrata Cheese (Italy)
- Milk type: Appenzeller Cheese (cow's milk), Burrata Cheese (water buffalo's milk)
- Milk treatment: Appenzeller Cheese (Raw), Burrata Cheese (pasteurized or unpasteurized)
- Texture: Appenzeller Cheese (Firm), Burrata Cheese (Soft, creamy)
- Rind: Appenzeller Cheese (Washed rind), Burrata Cheese (Thin)
- Taste: Appenzeller Cheese (Piquant, tangy), Burrata Cheese (Mild, lactic)
Side-by-Side Comparison
| Appenzeller Cheese | Burrata Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Appenzell Region | Andria, Apulia |
| Milk Type | Cow's milk | Water buffalo's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Firm | Soft, creamy |
| Rind | Washed rind | Thin |
| Aging | — | Within 48 hours |
| Taste | Piquant, tangy | Mild, lactic |
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Where to buy Appenzeller Cheese and Burrata Cheese
Appenzeller Cheese
Burrata Cheese
Taste Comparison: Does Appenzeller Cheese Taste Like Burrata Cheese?
Appenzeller Cheese reads as piquant, tangy, while Burrata Cheese brings mild, lactic character.
Can You Substitute Appenzeller Cheese for Burrata Cheese?
Appenzeller Cheese can stand in for Burrata 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, creamy. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Burrata Cheese brings mild, lactic notes.
Which Is Better, Appenzeller Cheese or Burrata 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, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Burrata Cheese fits dishes calling for mild, lactic.
Frequently Asked Questions
Is Appenzeller Cheese the same as Burrata Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Burrata Cheese comes from Italy. Appenzeller Cheese is made from cow milk; Burrata Cheese uses buffalo.
Is Appenzeller Cheese similar to Burrata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Burrata Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Burrata Cheese?
Appenzeller Cheese reads as piquant, tangy, while Burrata Cheese is mild, lactic.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It originates in Switzerland.
What is Burrata Cheese made of?
Burrata Cheese is made from buffalo milk (pasteurized or unpasteurized). It's typically aged within 48 hours. It originates in Italy.
Which should I choose, Appenzeller Cheese or Burrata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Burrata Cheese is soft, creamy.
See full profiles: Appenzeller Cheese and Burrata Cheese.