Appenzeller Cheese vs Kasseri Cheese

Appenzeller Cheese

Kasseri Cheese

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

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

Kasseri Cheese Overview

Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #85 out of 866 types based on community views.

Kasseri is ranked #107 out of 866 types based on community views.

Country of Origin

Appenzeller Cheese comes from Switzerland. Kasseri Cheese originated from Greece.

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. Kasseri Cheese has a PDO (1996).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Kasseri's texture can be described as "firm to hard".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Kasseri Cheese has a color of pale yellow , comes in wheels and has an aging period of at least 2 months, peak at 10+ months .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Kasseri Cheese's rind is described as develops as ages , with natural rennet.

Side-by-Side Comparison Table

Appenzeller Cheese Kasseri Cheese
Country of Origin Switzerland Greece
Specific Origin Appenzell Region Thrace, Macedonia, Thessaly, Lesbos
Certification None PDO (1996)
Milk Type Cow's milk Goat's and sheep's milk
Milk Treatment Raw Traditionally raw, increasingly pasteurized
Rind Washed rind Develops as ages
Texture Firm Firm to hard
Flavor Piquant, tangy Rich
Aroma Strong Flowery
Colors Pale yellow Pale yellow
Forms Wheel Wheels
Age None At least 2 months, peak at 10+ months
Rennet Type None Natural rennet

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Appenzeller has a piquant, tangy flavor, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Kasseri Cheese to Other Cheeses

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