Appenzeller Cheese vs Burrata Cheese
Appenzeller Cheese
Burrata Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Burrata Cheese, including:
- "What is the difference between Appenzeller Cheese and Burrata Cheese?"
- "Is Appenzeller Cheese and Burrata Cheese the same?"
- "How does Appenzeller Cheese compare to Burrata Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Burrata Cheese?"
- "Is Appenzeller Cheese or Burrata 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.
Burrata Cheese Overview
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
Ranking
Appenzeller is ranked #78 out of 375 types.
Burrata is ranked #40 out of 375 types.
Country of Origin
Appenzeller Cheese comes from Switzerland. Burrata Cheese originated from Italy.
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 .
Side-by-Side Comparison Table
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 |