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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
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".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Gorgonzola Cheese has a sweet to savory taste. 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 .
Ranking
Appenzeller is ranked #89 out of 996 types based on community views. Gorgonzola is ranked #18 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Gorgonzola | |
|---|---|---|
| Best Pairings | No pairings listed. | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | No additional pairings listed. | Bresaola |
For more details, check the full pairing guides on the Appenzeller and Gorgonzola pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Appenzell Region | Lombardy, Piedmont |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Fat Content | Not Specified | 25-35% |
| Rind | Washed rind | None |
| Texture | Firm | Soft to crumbly |
| Taste | Piquant, tangy | Sweet to savory |
| Aroma | Strong | Nutty |
| Colors | Pale yellow | Straw-white, blue-green veins |
| Forms | Wheel | 13 to 26 pounds |
| Age | Not Specified | 2 to 3 months |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a soft to crumbly consistency, Gorgonzola might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Gorgonzola offers a sweet to savory profile, ideal for different meals.
