Appenzeller Cheese vs Gruyere Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Gruyere Cheese, including:

• "What is the difference between Appenzeller Cheese and Gruyere Cheese?"
• "Is Appenzeller Cheese and Gruyere Cheese the same?"
• "How does Appenzeller Cheese compare to Gruyere Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Gruyere Cheese?"
• "Is Appenzeller Cheese or Gruyere 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.

Gruyere Cheese Overview

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Gruyere Cheese originated from United States.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Gruyere Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Gruyere Cheese has a fat content of ~30-34% and a moisture content of none. Gruyere's texture can be described as "semi-firm".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Gruyere Cheese has a color of pale yellow to golden , comes in block, wheel, sliced, shredded and has an aging period of typically 3-6 months .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Gruyere Cheese's rind is described as natural or brushed, sometimes waxed , with microbial or vegetarian (varies by producer) rennet.

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. Gruyere is ranked #43 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Appenzeller and Gruyere pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semi-firm consistency, Gruyere might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Gruyere offers a mild, nutty, slightly buttery profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Gruyere Cheese to Other Cheeses