Appenzeller Cheese vs Chèvre (Goat Cheese)

In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Chèvre (Goat Cheese), including:

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

Chèvre (Goat Cheese) Overview

Chèvre is the French word for goat, and it refers to any cheese made from goat's milk. These cheeses can vary widely in texture from soft and creamy to firm and crumbly. Chèvre flavors range from mild and smooth to tangy and bold, depending on the age and production methods.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #81 out of 377 types based on community views.

Chèvre (Goat Cheese) is ranked #16 out of 377 types based on community views.

Country of Origin

Appenzeller Cheese comes from Switzerland. Chèvre (Goat Cheese) originated from France.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Chèvre (Goat Cheese) is made with goat milk.

Composition and Texture

Appenzeller's texture can be described as "firm".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind .

Side-by-Side Comparison Table

Compare Appenzeller Cheese to Other Cheeses

Compare Chèvre (Goat Cheese) to Other Cheeses