Appenzeller Cheese vs Grevé Cheese
Appenzeller Cheese
Grevé Cheese
Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Grevé Cheese is semi-hard and made from cow milk, originating in Sweden.
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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 Grevé Cheese?
Grevé is a Swedish cow's milk cheese built along the lines of Emmental, first produced in 1964 at Örnsköldsvik. It is semi-hard, tastes nut-like and slightly sweet, and carries a fat content of 30 to 45 percent.
What's the Difference Between Appenzeller Cheese and Grevé Cheese?
- Origin: Appenzeller Cheese (Switzerland), Grevé Cheese (Sweden)
- Texture: Appenzeller Cheese (Hard, washed-rind), Grevé Cheese (Semi-hard)
- Rind: Appenzeller Cheese (Washed rind), Grevé Cheese (waxed)
- Taste: Appenzeller Cheese (Piquant, tangy), Grevé Cheese (mild, nutty)
Side-by-Side Comparison
| Appenzeller Cheese | Grevé Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Sweden |
| Specific Origin | Appenzell Region | Örnsköldsvik, Västernorrland County, Sweden |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Hard, washed-rind | Semi-hard |
| Rind | Washed rind | Waxed |
| Aging | 3 to 6 months or longer | — |
| Taste | Piquant, tangy | Mild, nutty |
Taste Comparison: Does Appenzeller Cheese Taste Like Grevé Cheese?
Appenzeller Cheese reads as piquant, tangy, while Grevé Cheese brings mild, nutty character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Grevé Cheese leans toward nut-like, slightly sweet.
Can You Substitute Appenzeller Cheese for Grevé Cheese?
In most recipes, Appenzeller Cheese and Grevé Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, washed-rind bite and body where the recipe calls for semi-hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Grevé Cheese brings mild, nutty notes.
Which Is Better, Appenzeller Cheese or Grevé Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a semi-hard profile, Grevé Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Grevé Cheese fits dishes calling for mild, nutty.
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Frequently Asked Questions
Is Appenzeller Cheese the same as Grevé Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Grevé Cheese comes from Sweden.
Is Appenzeller Cheese similar to Grevé Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Grevé Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Grevé Cheese?
Appenzeller Cheese reads as piquant, tangy, while Grevé Cheese is mild, nutty.
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 Grevé Cheese made of?
Grevé Cheese is made from cow milk. It originates in Sweden.
Which should I choose, Appenzeller Cheese or Grevé Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Grevé Cheese is semi-hard.