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Appenzeller Cheese vs Halloumi Cheese
Appenzeller Cheese
Halloumi Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Halloumi Cheese, including:
- "What is the difference between Appenzeller Cheese and Halloumi Cheese?"
- "Is Appenzeller Cheese and Halloumi Cheese the same?"
- "How does Appenzeller Cheese compare to Halloumi Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Halloumi Cheese?"
- "Is Appenzeller Cheese or Halloumi 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.
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #80 out of 377 types.
Halloumi is ranked #132 out of 377 types.
Country of Origin
Appenzeller Cheese comes from Switzerland. Halloumi Cheese originated from Cyprus.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Halloumi Cheese has a PDO (2014).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Halloumi Cheese is made with cow, goat, or sheep milk.
Composition and Texture
Appenzeller's texture can be described as "firm". Halloumi's texture can be described as "semihard".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Halloumi Cheese has a mild, salty flavor.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Halloumi Cheese has a color of white to light yellow and has an aging period of 40 days .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Halloumi Cheese's rind is described as no rind , with animal rennet.
Side-by-Side Comparison Table
| Appenzeller Cheese | Halloumi Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Cyprus |
| Specific Origin | Appenzell region | Cyprus |
| Certification | None | PDO (2014) |
| Milk Type | Cow's milk | Sheep’s milk, Goat’s milk, Cow’s milk (Cow’s milk not alone in Cyprus) |
| Milk Treatment | Raw | |
| Rind | Washed rind | No rind |
| Texture | Firm | Semihard |
| Flavor | Piquant, tangy | Mild, salty |
| Colors | Pale yellow | White to light yellow |
| Forms | Wheel | |
| Age | 40 days | |
| Rennet Type | Animal |
