Appenzeller Cheese vs Burrata Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Burrata Cheese is soft, creamy and made from cow or buffalo milk, originating in Italy.

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 Burrata Cheese?

Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.

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 (cow, occasionally water buffalo)
• 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)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Burrata Cheese (Within 48 hours)
• Taste: Appenzeller Cheese (Piquant, tangy), Burrata Cheese (Mild, lactic)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Burrata Cheese?

Appenzeller Cheese reads as piquant, tangy, while Burrata Cheese brings mild, lactic character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Burrata Cheese leans toward creamy, rich, delicate; best enjoyed fresh. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Burrata Cheese at within 48 hours.

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 cow or buffalo. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Burrata Cheese within 48 hours.

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's typically aged 3 to 6 months or longer. It originates in Switzerland.

What is Burrata Cheese made of?

Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. 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.