Appenzeller Cheese vs Geitost Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Geitost Cheese is semi-hard, whey and made from cow and goat milk, originating in Norway.

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 Geitost Cheese?

Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.

What's the Difference Between Appenzeller Cheese and Geitost Cheese?

• Origin: Appenzeller Cheese (Switzerland), Geitost Cheese (Norway)
• Milk type: Appenzeller Cheese (cow's milk), Geitost Cheese (cow's and goat's milk)
• Texture: Appenzeller Cheese (Firm), Geitost Cheese (semi-hard, whey)
• Rind: Appenzeller Cheese (Washed rind), Geitost Cheese (natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Geitost Cheese (not aged)
• Taste: Appenzeller Cheese (Piquant, tangy), Geitost Cheese (burnt caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Geitost Cheese?

Appenzeller Cheese reads as piquant, tangy, while Geitost Cheese brings burnt caramel, sweet character. On the nose, Appenzeller Cheese offers strong, contrasted with Geitost Cheese's caramel. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Geitost Cheese leans toward sweet and caramel-like, with a tang that is sharper in the goat's milk versions. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Geitost Cheese at not aged.

Can You Substitute Appenzeller Cheese for Geitost Cheese?

Appenzeller Cheese can stand in for Geitost 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 semi-hard, whey. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Geitost Cheese brings burnt caramel, sweet notes.

Which Is Better, Appenzeller Cheese or Geitost 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 semi-hard, whey profile, Geitost Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Geitost Cheese fits dishes calling for burnt caramel, sweet.

Frequently Asked Questions

Is Appenzeller Cheese the same as Geitost Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Geitost Cheese comes from Norway. Appenzeller Cheese is made from cow milk; Geitost Cheese uses cow and goat. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Geitost Cheese not aged.

Is Appenzeller Cheese similar to Geitost Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Geitost Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Geitost Cheese?

Appenzeller Cheese reads as piquant, tangy, while Geitost Cheese is burnt caramel, sweet. Aromas also diverge. Appenzeller Cheese leans strong, and Geitost Cheese is closer to caramel.

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 Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.

Which should I choose, Appenzeller Cheese or Geitost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Geitost Cheese is semi-hard, whey.