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Appenzeller Cheese vs Emmental Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Emmental Cheese comes from Switzerland, specifically from Emmental, Canton of Bern. It is certified with designations including PDO (2004).

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Emmental Cheese uses milk that is raw cow's milk and is typically raw during processing.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Emmental Cheese shows that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Emmental Cheese is described by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified..

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Emmental Cheese features a color that is 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, and it uses an unspecified type rennet. Information on the rind and rennet type of Emmental Cheese is not provided.

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
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Pale yellow Yellow
Forms Wheel Round loaves
Age 4 months to over 1 year