Appenzeller Cheese vs Goat Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Goat Cheese is soft, semihard or hard and made from goat milk.
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 Goat Cheese?
Goat cheese, also called chèvre, is cheese made from goat's milk. It is produced around the world in styles ranging from fresh and soft to aged and hard, and is known for the tart, goaty flavor that comes from the milk's medium-chain fatty acids.
What's the Difference Between Appenzeller Cheese and Goat Cheese?
- Milk type: Appenzeller Cheese (cow's milk), Goat Cheese (goat)
- Texture: Appenzeller Cheese (Firm), Goat Cheese (soft, semihard or hard)
- Taste: Appenzeller Cheese (Piquant, tangy), Goat Cheese (tart, goaty)
Side-by-Side Comparison
| Appenzeller Cheese | Goat Cheese | |
|---|---|---|
| Country of Origin | Switzerland | — |
| Specific Origin | Appenzell Region | Worldwide |
| Milk Type | Cow's milk | Goat |
| Milk Treatment | Raw | — |
| Texture | Firm | Soft, semihard or hard |
| Rind | Washed rind | — |
| Aging | 3 to 6 months or longer | — |
| Taste | Piquant, tangy | Tart, goaty |
Taste Comparison: Does Appenzeller Cheese Taste Like Goat Cheese?
Appenzeller Cheese reads as piquant, tangy, while Goat Cheese brings tart, goaty character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Goat Cheese leans toward tart goat character from caproic and caprylic fatty acids.
Can You Substitute Appenzeller Cheese for Goat Cheese?
Appenzeller Cheese can stand in for Goat 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, semihard or hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Goat Cheese brings tart, goaty notes.
Which Is Better, Appenzeller Cheese or Goat 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, semihard or hard profile, Goat Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Goat Cheese fits dishes calling for tart, goaty.
Which is your favorite?
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Frequently Asked Questions
Is Appenzeller Cheese the same as Goat Cheese?
No, they're distinct cheeses. Appenzeller Cheese is made from cow milk; Goat Cheese uses goat.
Is Appenzeller Cheese similar to Goat Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Goat Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Goat Cheese?
Appenzeller Cheese reads as piquant, tangy, while Goat Cheese is tart, goaty.
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 Goat Cheese made of?
Goat Cheese is made from goat milk.
Which should I choose, Appenzeller Cheese or Goat Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Goat Cheese is soft, semihard or hard.