Appenzeller Cheese vs Graviera Naxou Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Graviera Naxou Cheese is elastic and made from cow, goat, or sheep milk, originating in Greece.

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 Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

What's the Difference Between Appenzeller Cheese and Graviera Naxou Cheese?

• Origin: Appenzeller Cheese (Switzerland), Graviera Naxou Cheese (Greece)
• Milk type: Appenzeller Cheese (cow's milk), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
• Milk treatment: Appenzeller Cheese (Raw), Graviera Naxou Cheese (pasteurized)
• Texture: Appenzeller Cheese (Firm), Graviera Naxou Cheese (Elastic)
• Rind: Appenzeller Cheese (Washed rind), Graviera Naxou Cheese (Smear rind)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Graviera Naxou Cheese (3 months)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Graviera Naxou Cheese?

Their flavor profiles are distinct. On the nose, Appenzeller Cheese offers strong, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Graviera Naxou Cheese at 3 months.

Can You Substitute Appenzeller Cheese for Graviera Naxou Cheese?

Appenzeller Cheese can stand in for Graviera Naxou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for elastic.

Which Is Better, Appenzeller Cheese or Graviera Naxou 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 elastic profile, Graviera Naxou Cheese is the better fit.

Frequently Asked Questions

Is Appenzeller Cheese the same as Graviera Naxou Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Graviera Naxou Cheese comes from Greece. Appenzeller Cheese is made from cow milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Graviera Naxou Cheese 3 months.

Is Appenzeller Cheese similar to Graviera Naxou Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Graviera Naxou Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Graviera Naxou Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

Which should I choose, Appenzeller Cheese or Graviera Naxou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Graviera Naxou Cheese is elastic.