Appenzeller Cheese vs Caerphilly Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Caerphilly Cheese, including:

• "What is the difference between Appenzeller Cheese and Caerphilly Cheese?"
• "Is Appenzeller Cheese and Caerphilly Cheese the same?"
• "How does Appenzeller Cheese compare to Caerphilly Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Caerphilly Cheese?"
• "Is Appenzeller Cheese or Caerphilly 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.

Caerphilly Cheese Overview

Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Caerphilly Cheese originated from United Kingdom and Wales.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Caerphilly Cheese is made with cow milk that is typically unpasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Caerphilly Cheese has a earthy, barnyard, lemony taste. Caerphilly's aroma can be described as "fresh".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Caerphilly Cheese has a color of white and comes in wheel .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Caerphilly Cheese's rind is described as mottled gray-white .

Ranking

Appenzeller is ranked #89 out of 996 types based on community views. Caerphilly is ranked #149 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a tri-layered: brie-like to dense core consistency, Caerphilly might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Caerphilly offers a earthy, barnyard, lemony profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Caerphilly Cheese to Other Cheeses