, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Appenzeller Cheese vs Époisses Cheese
Appenzeller Cheese
Époisses Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Époisses Cheese, including:
- "What is the difference between Appenzeller Cheese and Époisses Cheese?"
- "Is Appenzeller Cheese and Époisses Cheese the same?"
- "How does Appenzeller Cheese compare to Époisses Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Époisses Cheese?"
- "Is Appenzeller Cheese or Époisses 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.
Époisses Cheese Overview
Époisses is a strongly flavored, washed-rind cheese from Burgundy, made from cow's milk. It is known for its creamy texture and rich, intense flavor with hints of barnyard and bacon. The rind is washed with Marc de Bourgogne brandy during maturation, contributing to its characteristic strong smell and deep orange color. Époisses is typically eaten with crusty bread or used to add depth to sauces.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Époisses Cheese originated from France.
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. Époisses Cheese has a PDO (1996), AOC (1991).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Époisses Cheese is made with cow milk.
Composition and Texture
Appenzeller's texture can be described as "firm". Époisses's texture can be described as "soft and creamy".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Époisses Cheese has a color of orange ivory to brick red , comes in small and large sizes and has an aging period of minimum of 28 days .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Époisses Cheese's rind is described as washed-rind .
Ranking
Appenzeller is ranked #88 out of 996 types based on community views. Époisses is ranked #30 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Époisses | |
|---|---|---|
| Best Pairings | No pairings listed. | Burgundy Red |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Appenzeller and Époisses pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Époisses Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Appenzell Region | Auxois And Terre Plaine, Burgundy |
| Certification | Not Specified | PDO (1996), AOC (1991) |
| Milk Type | Cow's milk | Cow's Milk |
| Milk Treatment | Raw | Not Specified |
| Rind | Washed rind | Washed-rind |
| Texture | Firm | Soft and creamy |
| Taste | Piquant, tangy | Subtle, fruity, distinctive, balanced |
| Aroma | Strong | Undergrowth |
| Colors | Pale yellow | Orange ivory to brick red |
| Forms | Wheel | Small and large sizes |
| Age | Not Specified | Minimum of 28 days |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a soft and creamy consistency, Époisses might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Époisses offers a subtle, fruity, distinctive, balanced profile, ideal for different meals.
