Appenzeller Cheese vs Gorgonzola Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.

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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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

• Origin: Appenzeller Cheese (Switzerland), Gorgonzola Cheese (Italy)
• Milk treatment: Appenzeller Cheese (Raw), Gorgonzola Cheese (pasteurized)
• Texture: Appenzeller Cheese (Firm), Gorgonzola Cheese (Soft to crumbly)
• Rind: Appenzeller Cheese (Washed rind), Gorgonzola Cheese (None)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Gorgonzola Cheese (2 to 3 months)
• Taste: Appenzeller Cheese (Piquant, tangy), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Gorgonzola Cheese?

Appenzeller Cheese reads as piquant, tangy, while Gorgonzola Cheese brings sweet to savory character. On the nose, Appenzeller Cheese offers strong, contrasted with Gorgonzola Cheese's nutty. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Appenzeller Cheese for Gorgonzola Cheese?

In most recipes, Appenzeller Cheese and Gorgonzola Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for soft to crumbly. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Appenzeller Cheese or Gorgonzola 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 to crumbly profile, Gorgonzola Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Appenzeller Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Gorgonzola Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Gorgonzola Cheese 2 to 3 months.

Is Appenzeller Cheese similar to Gorgonzola Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Gorgonzola Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Gorgonzola Cheese?

Appenzeller Cheese reads as piquant, tangy, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Appenzeller Cheese leans strong, and Gorgonzola Cheese is closer to nutty.

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 Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

Which should I choose, Appenzeller Cheese or Gorgonzola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Gorgonzola Cheese is soft to crumbly.