Appenzeller Cheese vs Divle Obruk Tulum Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Divle Obruk Tulum Cheese is a goat and sheep-milk cheese.
What Is 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.
What Is Divle Obruk Tulum Cheese?
Divle Obruk Tulum is a rare and unique Turkish cheese aged in caves near Divle village. Made from goat's milk, this cheese is stored in natural limestone caves which enhance its flavor and texture, resulting in a creamy, rich taste with earthy undertones. The aging process in the specific microclimate of the caves imparts a distinctive aroma and a slightly tangy finish.
What's the Difference Between Appenzeller Cheese and Divle Obruk Tulum Cheese?
- Milk type: Appenzeller Cheese (cow's milk), Divle Obruk Tulum Cheese (Akkaraman and Morkaraman sheep’s milk and goat’s milk)
- Taste: Appenzeller Cheese (Piquant, tangy), Divle Obruk Tulum Cheese (Sharp)
Side-by-Side Comparison
| Appenzeller Cheese | Divle Obruk Tulum Cheese | |
|---|---|---|
| Country of Origin | Switzerland | — |
| Specific Origin | Appenzell Region | Central Turkey |
| Milk Type | Cow's milk | Akkaraman and Morkaraman sheep’s milk and goat’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Firm | — |
| Rind | Washed rind | — |
| Aging | — | 4 to 12 months |
| Taste | Piquant, tangy | Sharp |
Taste Comparison: Does Appenzeller Cheese Taste Like Divle Obruk Tulum Cheese?
Appenzeller Cheese reads as piquant, tangy, while Divle Obruk Tulum Cheese brings sharp character. On the nose, Appenzeller Cheese offers strong, contrasted with Divle Obruk Tulum Cheese's pasture grasses and animal notes.
Can You Substitute Appenzeller Cheese for Divle Obruk Tulum Cheese?
Appenzeller Cheese can stand in for Divle Obruk Tulum Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Divle Obruk Tulum Cheese brings sharp notes.
Which Is Better, Appenzeller Cheese or Divle Obruk Tulum Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Divle Obruk Tulum Cheese fits dishes calling for sharp.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Appenzeller Cheese the same as Divle Obruk Tulum Cheese?
No, they're distinct cheeses. Appenzeller Cheese is made from cow milk; Divle Obruk Tulum Cheese uses goat and sheep.
Is Appenzeller Cheese similar to Divle Obruk Tulum Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Divle Obruk Tulum Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Divle Obruk Tulum Cheese?
Appenzeller Cheese reads as piquant, tangy, while Divle Obruk Tulum Cheese is sharp. Aromas also diverge. Appenzeller Cheese leans strong, and Divle Obruk Tulum Cheese is closer to pasture grasses and animal notes.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It originates in Switzerland.
What is Divle Obruk Tulum Cheese made of?
Divle Obruk Tulum Cheese is made from goat and sheep milk (raw). It's typically aged 4 to 12 months.
Which should I choose, Appenzeller Cheese or Divle Obruk Tulum Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.