Appenzeller Cheese vs Graviera Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Graviera Cheese is hard and made from cow 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 Cheese?

Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.

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

• Origin: Appenzeller Cheese (Switzerland), Graviera Cheese (Greece)
• Milk type: Appenzeller Cheese (cow's milk), Graviera Cheese (cow's or sheep's milk)
• Milk treatment: Appenzeller Cheese (Raw), Graviera Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Firm), Graviera Cheese (hard)
• Rind: Appenzeller Cheese (Washed rind), Graviera Cheese (marked with a crisscross pattern from the draining cloth)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Graviera Cheese (at least 5 months for Crete graviera)
• Taste: Appenzeller Cheese (Piquant, tangy), Graviera Cheese (nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Graviera Cheese?

Appenzeller Cheese reads as piquant, tangy, while Graviera Cheese brings nutty, sweet character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Graviera Cheese leans toward slightly sweet, burnt caramel in the crete version. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Graviera Cheese at at least 5 months for crete graviera.

Can You Substitute Appenzeller Cheese for Graviera Cheese?

Appenzeller Cheese can stand in for Graviera 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 hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Graviera Cheese brings nutty, sweet notes.

Which Is Better, Appenzeller Cheese or Graviera 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 hard profile, Graviera Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Graviera Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Appenzeller Cheese the same as Graviera Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Graviera Cheese comes from Greece. Appenzeller Cheese is made from cow milk; Graviera Cheese uses cow or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Graviera Cheese at least 5 months for crete graviera.

Is Appenzeller Cheese similar to Graviera Cheese?

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

Can I substitute Appenzeller Cheese for Graviera Cheese?

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

Does Appenzeller Cheese taste like Graviera Cheese?

Appenzeller Cheese reads as piquant, tangy, while Graviera Cheese is nutty, sweet.

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 Cheese made of?

Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.

Which should I choose, Appenzeller Cheese or Graviera Cheese?

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