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Appenzeller Cheese vs Emmental Cheese
Appenzeller Cheese
Emmental Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Emmental Cheese, including:
- "What is the difference between Appenzeller Cheese and Emmental Cheese?"
- "Is Appenzeller Cheese and Emmental Cheese the same?"
- "How does Appenzeller Cheese compare to Emmental Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Emmental Cheese?"
- "Is Appenzeller Cheese or Emmental 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.
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Emmental Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Emmental Cheese has a PDO (2004).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Emmental Cheese is made with cow milk that is typically raw.
Composition and Texture
Appenzeller's texture can be described as "firm". Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Emmental Cheese has a nutty, sweet taste.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Emmental Cheese has a color of yellow , comes in round loaves and has an aging period of 4 months to over 1 year .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind .
Ranking
Appenzeller is ranked #88 out of 996 types based on community views. Emmental is ranked #15 out of 996 types based on community views.
Side-by-Side Comparison Table
| Appenzeller Cheese | Emmental Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Appenzell Region | Emmental, Canton Of Bern |
| Certification | Not Specified | PDO (2004) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Raw |
| Fat Content | Not Specified | Minimum of 45% (dry matter) |
| Rind | Washed rind | Not Specified |
| Texture | Firm | Hard or medium-hard |
| Taste | Piquant, tangy | Nutty, sweet |
| Aroma | Strong | Not Specified |
| Colors | Pale yellow | Yellow |
| Forms | Wheel | Round loaves |
| Age | Not Specified | 4 months to over 1 year |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard or medium-hard consistency, Emmental might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Emmental offers a nutty, sweet profile, ideal for different meals.
