Appenzeller Cheese vs Fontina Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Fontina Cheese, including:

• "What is the difference between Appenzeller Cheese and Fontina Cheese?"
• "Is Appenzeller Cheese and Fontina Cheese the same?"
• "How does Appenzeller Cheese compare to Fontina Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Fontina Cheese?"
• "Is Appenzeller Cheese or Fontina 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.

Fontina Cheese Overview

Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Fontina Cheese originated from Italy.

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. Fontina Cheese has a PDO (1996).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Fontina Cheese is made with cow milk that is typically raw or pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Fontina Cheese has a fat content of ~30-45% and a moisture content of none. Fontina's texture can be described as "semi-soft".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Fontina Cheese has a color of pale yellow to golden , comes in wheel, block, sliced, shredded and has an aging period of typically 2-3 months (can be aged longer for stronger flavor) .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Fontina Cheese's rind is described as natural, often washed , with traditional (animal) or microbial (varies by producer) rennet.

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. Fontina is ranked #66 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Appenzeller and Fontina pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semi-soft consistency, Fontina might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Fontina offers a mild, buttery, nutty profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Fontina Cheese to Other Cheeses