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Appenzeller Cheese vs Cheddar Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Cheddar Cheese comes from United Kingdom, specifically from Southwest (Somerset, Gloucester). It does not have protected designation status.

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Cheddar Cheese uses milk that is cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Cheddar Cheese shows that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline).

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Cheddar Cheese is described by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Its aroma is described as varies.

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Cheddar Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Cheddar Cheese is varies (natural, cloth, wax, plastic), with rennet type remaining unspecified.

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
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer
Aroma Varies
Colors Pale yellow Natural or dyed orange
Forms Wheel Tiny truckles to 650-pound blocks
Age A few months to several years