Appenzeller Cheese vs Kargı Tulumu Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Kargı Tulumu Cheese is creamy.
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 Kargı Tulumu Cheese?
Kargı Tulumu is a type of tulum cheese specific to the Kargı region of Turkey. It is typically made from sheep's milk and aged in goat skins, giving it a firm texture and an intensely tangy, somewhat salty flavor. Kargı Tulumu is particularly well-regarded for its rich, concentrated taste.
What's the Difference Between Appenzeller Cheese and Kargı Tulumu Cheese?
- Texture: Appenzeller Cheese (Firm), Kargı Tulumu Cheese (Creamy)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Kargı Tulumu Cheese (6 months)
Side-by-Side Comparison
| Appenzeller Cheese | Kargı Tulumu Cheese | |
|---|---|---|
| Country of Origin | Switzerland | — |
| Specific Origin | Appenzell Region | Central Anatolia |
| Milk Type | Cow's milk | — |
| Milk Treatment | Raw | — |
| Texture | Firm | Creamy |
| Rind | Washed rind | — |
| Aging | 3 to 6 months or longer | 6 months |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Kargı Tulumu Cheese?
Their flavor profiles are distinct. On the nose, Appenzeller Cheese offers strong, contrasted with Kargı Tulumu Cheese's wine-like aroma. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Kargı Tulumu Cheese leans toward made with autumn milk, ages about six months, aroma reminiscent of wine. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Kargı Tulumu Cheese at 6 months.
Can You Substitute Appenzeller Cheese for Kargı Tulumu Cheese?
Appenzeller Cheese can stand in for Kargı Tulumu 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 creamy.
Which Is Better, Appenzeller Cheese or Kargı Tulumu 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 creamy profile, Kargı Tulumu Cheese is the better fit.
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Frequently Asked Questions
Is Appenzeller Cheese the same as Kargı Tulumu Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Kargı Tulumu Cheese 6 months.
Is Appenzeller Cheese similar to Kargı Tulumu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Kargı Tulumu Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Kargı Tulumu Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Kargı Tulumu Cheese made of?
Kargı Tulumu Cheese is made from milk. It's typically aged 6 months.
Which should I choose, Appenzeller Cheese or Kargı Tulumu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Kargı Tulumu Cheese is creamy.