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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
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".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Feta Cheese has a sharp to mild taste. 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 .
Ranking
Appenzeller is ranked #85 out of 996 types based on community views. Feta is ranked #25 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Feta | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier |
For more details, check the full pairing guides on the Appenzeller and Feta pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Greece |
| Specific Origin | Appenzell Region | Throughout Greece |
| Certification | Not Specified | PDO (2002) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Raw | Pasteurized, sometimes raw |
| Moisture Content | Not Specified | High |
| Rind | Washed rind | None |
| Texture | Firm | Soft, white, aged in brine |
| Taste | Piquant, tangy | Sharp to mild |
| Aroma | Strong | Nutty, strong |
| Colors | Pale yellow | White |
| Forms | Wheel | Blocks submerged in brine, barrels |
| Age | Not Specified | 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 taste, making it great for various dishes. Meanwhile, Feta offers a sharp to mild profile, ideal for different meals.
