All Comparisons

Appenzeller Cheese vs Cheddar 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.

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Comparing the Two Cheeses

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.

Composition and Texture

Appenzeller's texture can be described as "firm". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of none. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .

Appenzeller Cheese Cheddar Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Appenzell region Southwest (Somerset, Gloucester)
Milk Type Cow's milk Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Raw Raw, Thermized, Pasteurized
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Washed rind Varies (natural, cloth, wax, plastic)
Texture Firm Varies (rubbery to friable and crystalline)
Flavor Piquant, tangy Mild to sharp, buttery to brothy and savory
Aroma Varies
Colors Pale yellow Natural or dyed orange
Forms Wheel Tiny truckles to 650-pound blocks
Age A few months to several years
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