Appenzeller Cheese vs 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 is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Feta Cheese (2 months to longer)
• Taste: Appenzeller Cheese (Piquant, tangy), Feta Cheese (Sharp to mild)

Side-by-Side Comparison

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 ewe's milk, butter, yoghurt. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Feta Cheese at 2 months to longer.

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. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Feta Cheese 2 months to longer.

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 ewe's milk, butter, yoghurt.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. 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.