Appenzeller Cheese vs Gorgonzola Cheese

Appenzeller Cheese

Gorgonzola Cheese

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

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

Gorgonzola Cheese Overview

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #86 out of 866 types based on community views.

Gorgonzola is ranked #18 out of 866 types based on community views.

Country of Origin

Appenzeller Cheese comes from Switzerland. Gorgonzola 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. Gorgonzola Cheese has a PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Appenzeller's texture can be described as "firm". Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Gorgonzola Cheese has a sweet to savory flavor. Gorgonzola's aroma can be described as "nutty".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Gorgonzola Cheese's rind is described as none .

Side-by-Side Comparison Table

Appenzeller Cheese Gorgonzola Cheese
Country of Origin Switzerland Italy
Specific Origin Appenzell region Lombardy, Piedmont
Certification None PDO (1996)
Milk Type cow's milk cow's milk
Milk Treatment Raw pasteurized
Fat Content 25-35%
Rind Washed rind None
Texture Firm Soft to crumbly
Flavor Piquant, tangy Sweet to savory
Aroma strong nutty
Colors Pale yellow Straw-white, blue-green veins
Forms Wheel 13 to 26 pounds
Age 2 to 3 months

Compare Appenzeller Cheese to Other Cheeses

Compare Gorgonzola Cheese to Other Cheeses

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