All Comparisons

Appenzeller Cheese vs Gouda Cheese

Appenzeller Cheese

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

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

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 .

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
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