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.

Compare Appenzeller Cheese to Other Cheeses

Compare Feta Cheese to Other Cheeses

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