Appenzeller Cheese vs Feta Cheese
Appenzeller Cheese
Feta Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Feta Cheese is soft, white, aged in brine and made from goat and sheep milk, originating in Greece.
What Is Appenzeller Cheese?
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.
What Is Feta Cheese?
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.
What's the Difference Between Appenzeller Cheese and Feta Cheese?
- Origin: Appenzeller Cheese (Switzerland), Feta Cheese (Greece)
- Milk type: Appenzeller Cheese (cow's milk), Feta Cheese (goat's and sheep's milk)
- Milk treatment: Appenzeller Cheese (Raw), Feta Cheese (Pasteurized, sometimes raw)
- Texture: Appenzeller Cheese (Firm), Feta Cheese (Soft, white, aged in brine)
- Rind: Appenzeller Cheese (Washed rind), Feta Cheese (None)
- Taste: Appenzeller Cheese (Piquant, tangy), Feta Cheese (Sharp to mild)
Side-by-Side Comparison
| Appenzeller Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Greece |
| Specific Origin | Appenzell Region | Throughout Greece |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Raw | Pasteurized, sometimes raw |
| Texture | Firm | Soft, white, aged in brine |
| Rind | Washed rind | None |
| Aging | — | 2 months to longer |
| Taste | Piquant, tangy | Sharp to mild |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Appenzeller Cheese | Feta Cheese | |
|---|---|---|
| Best Pairings | — | 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 | — | 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 |
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Where to buy Appenzeller Cheese and Feta Cheese
Appenzeller Cheese
Feta Cheese
Taste Comparison: Does Appenzeller Cheese Taste Like Feta Cheese?
Appenzeller Cheese reads as piquant, tangy, while Feta Cheese brings sharp to mild character. On the nose, Appenzeller Cheese offers strong, contrasted with Feta Cheese's nutty, strong.
Can You Substitute Appenzeller Cheese for Feta Cheese?
Appenzeller Cheese can stand in for Feta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for soft, white, aged in brine. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Feta Cheese brings sharp to mild notes.
Which Is Better, Appenzeller Cheese or Feta Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a soft, white, aged in brine profile, Feta Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Feta Cheese fits dishes calling for sharp to mild.
Frequently Asked Questions
Is Appenzeller Cheese the same as Feta Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Feta Cheese comes from Greece. Appenzeller Cheese is made from cow milk; Feta Cheese uses goat and sheep.
Is Appenzeller Cheese similar to Feta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Feta Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Feta Cheese?
Appenzeller Cheese reads as piquant, tangy, while Feta Cheese is sharp to mild. Aromas also diverge. Appenzeller Cheese leans strong, and Feta Cheese is closer to nutty, strong.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It originates in Switzerland.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). It's typically aged 2 months to longer. It originates in Greece.
Which should I choose, Appenzeller Cheese or Feta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Feta Cheese is soft, white, aged in brine.
See full profiles: Appenzeller Cheese and Feta Cheese.