All Comparisons

Appenzeller Cheese vs Burrata Cheese

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.

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.

Comparing the Two Cheeses

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Burrata Cheese is made with cow milk that is typically raw.

Composition and Texture

Appenzeller's texture can be described as "firm". Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Burrata Cheese has a mild, lactic flavor.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Burrata Cheese comes in pouch-shaped, wrapped and has an aging period of within 48 hours .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Burrata Cheese's rind is described as thin .

Appenzeller Cheese Burrata Cheese
Country of Origin Switzerland Italy
Specific Origin Appenzell region Andria, Apulia
Milk Type Cow's milk Cow's Milk
Milk Treatment Raw Fresh, Raw
Fat Content 60% fat in dry matter
Rind Washed rind Thin
Texture Firm Soft, creamy
Flavor Piquant, tangy Mild, lactic
Colors Pale yellow
Forms Wheel Pouch-shaped, wrapped
Age Within 48 hours
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