Appenzeller Cheese vs Burrini Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Burrini Cheese is soft and made from cow 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 Burrini Cheese?

Burrini is a variant of mozzarella, also from Italy, distinguished by a buttery center. This cheese combines the firm, stretchy texture of mozzarella with a core of soft, unsalted butter, making it a delightful surprise when sliced open. It’s often enjoyed fresh to savor the contrasting textures and rich flavors.

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

• Origin: Appenzeller Cheese (Switzerland), Burrini Cheese (Italy)
• Texture: Appenzeller Cheese (Hard, washed-rind), Burrini Cheese (Soft)
• Rind: Appenzeller Cheese (Washed rind), Burrini Cheese (Soft)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Burrini Cheese (6 to 8 days)
• Taste: Appenzeller Cheese (Piquant, tangy), Burrini Cheese (Mild, buttery)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Burrini Cheese?

Appenzeller Cheese reads as piquant, tangy, while Burrini Cheese brings mild, buttery character. On the nose, Appenzeller Cheese offers strong, contrasted with Burrini Cheese's pungent. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Burrini Cheese leans toward outer cheese sac with inner layer of butter. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Burrini Cheese at 6 to 8 days.

Can You Substitute Appenzeller Cheese for Burrini Cheese?

In most recipes, Appenzeller Cheese and Burrini Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, washed-rind bite and body where the recipe calls for soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Burrini Cheese brings mild, buttery notes.

Which Is Better, Appenzeller Cheese or Burrini Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a soft profile, Burrini Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Burrini Cheese fits dishes calling for mild, buttery.

Frequently Asked Questions

Is Appenzeller Cheese the same as Burrini Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Burrini Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Burrini Cheese 6 to 8 days.

Is Appenzeller Cheese similar to Burrini Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Burrini Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Burrini Cheese?

Appenzeller Cheese reads as piquant, tangy, while Burrini Cheese is mild, buttery. Aromas also diverge. Appenzeller Cheese leans strong, and Burrini Cheese is closer to pungent.

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 Burrini Cheese made of?

Burrini Cheese is made from cow milk. It's typically aged 6 to 8 days. It originates in Italy.

Which should I choose, Appenzeller Cheese or Burrini Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Burrini Cheese is soft.