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Appenzeller Cheese vs Edam Cheese
Appenzeller Cheese
Edam Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Edam Cheese, including:
- "What is the difference between Appenzeller Cheese and Edam Cheese?"
- "Is Appenzeller Cheese and Edam Cheese the same?"
- "How does Appenzeller Cheese compare to Edam Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Edam Cheese?"
- "Is Appenzeller Cheese or Edam 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.
Edam Cheese Overview
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Edam Cheese originated from Netherlands.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Edam Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Edam's texture can be described as "rubber-textured to crystalline".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Edam Cheese has a sweet, milky, nutty, buttery taste.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Edam Cheese has a color of red , comes in round and has an aging period of 3 months to longer .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Edam Cheese's rind is described as smooth, waxed .
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Edam is ranked #15 out of 996 types based on community views.
Side-by-Side Comparison Table
| Appenzeller Cheese | Edam Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Netherlands |
| Specific Origin | Appenzell Region | North Of Holland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Rind | Washed rind | Smooth, waxed |
| Texture | Firm | Rubber-textured to crystalline |
| Taste | Piquant, tangy | Sweet, milky, nutty, buttery |
| Aroma | Strong | Not Specified |
| Colors | Pale yellow | Red |
| Forms | Wheel | Round |
| Age | Not Specified | 3 months to longer |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a rubber-textured to crystalline consistency, Edam might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Edam offers a sweet, milky, nutty, buttery profile, ideal for different meals.
