Appenzeller Cheese vs Feta Cheese
Appenzeller Cheese
Feta Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Feta Cheese, including:
- "What is the difference between Appenzeller Cheese and Feta Cheese?"
- "Is Appenzeller Cheese and Feta Cheese the same?"
- "How does Appenzeller Cheese compare to Feta Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Feta Cheese?"
- "Is Appenzeller Cheese or Feta 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.
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #85 out of 866 types based on community views.
Feta is ranked #27 out of 866 types based on community views.
Country of Origin
Appenzeller Cheese comes from Switzerland. Feta Cheese originated from Greece.
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. Feta Cheese has a PDO (2002).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Feta Cheese has a sharp to mild flavor. Feta's aroma can be described as "nutty, strong".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Feta Cheese's rind is described as none .
Side-by-Side Comparison Table
Appenzeller Cheese | Feta Cheese | |
---|---|---|
Country of Origin | Switzerland | Greece |
Specific Origin | Appenzell Region | Throughout Greece |
Certification | None | PDO (2002) |
Milk Type | Cow's milk | Goat's and sheep's milk |
Milk Treatment | Raw | Pasteurized, sometimes raw |
Moisture Content | None | High |
Rind | Washed rind | None |
Texture | Firm | Soft, white, aged in brine |
Flavor | Piquant, tangy | Sharp to mild |
Aroma | Strong | Nutty, strong |
Colors | Pale yellow | White |
Forms | Wheel | Blocks submerged in brine, barrels |
Age | None | 2 months to longer |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a soft, white, aged in brine consistency, Feta might be the better pick. Appenzeller has a piquant, tangy flavor, making it great for various dishes. Meanwhile, Feta offers a sharp to mild profile, ideal for different meals.