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

Ranking

Appenzeller is ranked #78 out of 375 types.

Emmental is ranked #26 out of 375 types.

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".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Emmental Cheese has a nutty, sweet flavor.

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 .

Side-by-Side Comparison Table

Appenzeller Cheese Emmental Cheese
Country of Origin Switzerland Switzerland
Specific Origin Appenzell region Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's milk Raw Cow's Milk
Milk Treatment Raw Raw
Fat Content Minimum of 45% (dry matter)
Rind Washed rind
Texture Firm Hard or medium-hard
Flavor Piquant, tangy Nutty, sweet
Colors Pale yellow Yellow
Forms Wheel Round loaves
Age 4 months to over 1 year

Compare Appenzeller Cheese to Other Cheeses

Compare Emmental Cheese to Other Cheeses