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Appenzeller Cheese vs Cheddar Cheese
Appenzeller Cheese
Cheddar Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Cheddar Cheese, including:
- "What is the difference between Appenzeller Cheese and Cheddar Cheese?"
- "Is Appenzeller Cheese and Cheddar Cheese the same?"
- "How does Appenzeller Cheese compare to Cheddar Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Cheddar Cheese?"
- "Is Appenzeller Cheese or Cheddar 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.
Cheddar Cheese Overview
Cheddar cheese, 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
Country of Origin
Appenzeller Cheese comes from Switzerland. Cheddar Cheese originated from England.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Cheddar Cheese is made with cow 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)".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. 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) .
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Cheddar is ranked #1 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Cheddar | |
|---|---|---|
| Best Pairings | No pairings listed. | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey |
| Other Good Pairings | No additional pairings listed. | Kombucha, Tomatoes |
For more details, check the full pairing guides on the Appenzeller and Cheddar pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | Switzerland | England |
| Specific Origin | Appenzell Region | Southwest (Somerset, Gloucester) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Raw, Thermized, Pasteurized |
| Fat Content | Not Specified | At least 50% fat in dry matter |
| Moisture Content | Not Specified | Up to 39% |
| Rind | Washed rind | Varies (natural, cloth, wax, plastic) |
| Texture | Firm | Varies (rubbery to friable and crystalline) |
| Taste | Piquant, tangy | Mild to sharp, buttery to brothy and savory |
| Aroma | Strong | Varies |
| Colors | Pale yellow | Natural or dyed orange |
| Forms | Wheel | Tiny truckles to 650-pound blocks |
| Age | Not Specified | A few months to several years |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a varies (rubbery to friable and crystalline) consistency, Cheddar might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Cheddar offers a mild to sharp, buttery to brothy and savory profile, ideal for different meals.
