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Appenzeller Cheese vs Jarlsberg Cheese
Appenzeller Cheese
Jarlsberg Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Jarlsberg Cheese, including:
- "What is the difference between Appenzeller Cheese and Jarlsberg Cheese?"
- "Is Appenzeller Cheese and Jarlsberg Cheese the same?"
- "How does Appenzeller Cheese compare to Jarlsberg Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Jarlsberg Cheese?"
- "Is Appenzeller Cheese or Jarlsberg 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.
Jarlsberg Cheese Overview
Jarlsberg is a famous Norwegian cheese, known for its distinctive sweet and nutty taste. It is a semi-soft cheese with large, round holes. Jarlsberg is versatile and can be sliced, grilled, or melted. It is often used in sandwiches, as a burger topping, or simply enjoyed on its own.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Jarlsberg Cheese originated from Norway.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Jarlsberg Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Jarlsberg Cheese has a fat content of regular: 27% (45% fdm), lite: 16% (30% fdm). Jarlsberg's texture can be described as "semihard".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Jarlsberg Cheese has a mild, sweet, nutty taste.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Jarlsberg Cheese comes in wheels, blocks, loaves, slices, mini wheels and has an aging period of three months to twelve months .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Jarlsberg Cheese's rind is described as plastic-covered , with animal rennet.
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Jarlsberg is ranked #48 out of 996 types based on community views.
Side-by-Side Comparison Table
| Appenzeller Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Norway |
| Specific Origin | Appenzell Region | No Specific Location |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Fat Content | Not Specified | Regular: 27% (45% FDM), Lite: 16% (30% FDM) |
| Rind | Washed rind | Plastic-covered |
| Texture | Firm | Semihard |
| Taste | Piquant, tangy | Mild, sweet, nutty |
| Aroma | Strong | Not Specified |
| Colors | Pale yellow | Not Specified |
| Forms | Wheel | Wheels, blocks, loaves, slices, mini wheels |
| Age | Not Specified | Three months to twelve months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semihard consistency, Jarlsberg might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Jarlsberg offers a mild, sweet, nutty profile, ideal for different meals.
