Appenzeller Cheese vs Gouda Cheese
Appenzeller Cheese
Gouda Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Gouda Cheese, including:
- "What is the difference between Appenzeller Cheese and Gouda Cheese?"
- "Is Appenzeller Cheese and Gouda Cheese the same?"
- "How does Appenzeller Cheese compare to Gouda Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Gouda Cheese?"
- "Is Appenzeller Cheese or Gouda 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.
Gouda Cheese Overview
Gouda is a famous Dutch cheese named after the city of Gouda in the Netherlands. It is typically made from cow's milk and aged to develop a rich, caramel-like sweetness with a smooth, firm texture. Young Gouda is mild and creamy, while aged Gouda becomes hard and crumbly with intense flavors.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #78 out of 375 types.
Gouda is ranked #2 out of 375 types.
Country of Origin
Appenzeller Cheese comes from Switzerland. Gouda Cheese originated from Netherlands.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Gouda Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Gouda Cheese has a moisture content of reduced by scalding. Gouda's texture can be described as "varies".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Gouda Cheese has a sweet to nutty flavor.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Gouda Cheese has a color of yellow , comes in large wheels and has an aging period of varies .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Gouda Cheese's rind is described as durable .
Side-by-Side Comparison Table
Appenzeller Cheese | Gouda Cheese | |
---|---|---|
Country of Origin | Switzerland | Netherlands |
Specific Origin | Appenzell region | Southern Holland |
Milk Type | Cow's milk | Cow’s milk |
Milk Treatment | Raw | Pasteurized |
Moisture Content | Reduced by scalding | |
Rind | Washed rind | Durable |
Texture | Firm | Varies |
Flavor | Piquant, tangy | Sweet to nutty |
Colors | Pale yellow | Yellow |
Forms | Wheel | Large wheels |
Age | Varies |