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 |