Appenzeller Cheese vs Kefalotyri Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Kefalotyri Cheese is hard and made from goat or sheep milk, originating in Cyprus and Greece.
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 Kefalotyri Cheese?
Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.
What's the Difference Between Appenzeller Cheese and Kefalotyri Cheese?
- Origin: Appenzeller Cheese (Switzerland), Kefalotyri Cheese (Cyprus and Greece)
- Milk type: Appenzeller Cheese (cow's milk), Kefalotyri Cheese (goat's or sheep's milk)
- Milk treatment: Appenzeller Cheese (Raw), Kefalotyri Cheese (pasteurized)
- Texture: Appenzeller Cheese (Firm), Kefalotyri Cheese (hard)
- Rind: Appenzeller Cheese (Washed rind), Kefalotyri Cheese (natural)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Kefalotyri Cheese (2 to 3 months)
- Taste: Appenzeller Cheese (Piquant, tangy), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)
Side-by-Side Comparison
| Appenzeller Cheese | Kefalotyri Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Cyprus And Greece |
| Specific Origin | Appenzell Region | Greece And Cyprus |
| Milk Type | Cow's milk | Goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Firm | Hard |
| Rind | Washed rind | Natural |
| Aging | 3 to 6 months or longer | 2 to 3 months |
| Taste | Piquant, tangy | Salty, sharp, spicy, strong, tangy |
Taste Comparison: Does Appenzeller Cheese Taste Like Kefalotyri Cheese?
Appenzeller Cheese reads as piquant, tangy, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. On the nose, Appenzeller Cheese offers strong, contrasted with Kefalotyri Cheese's rich, strong. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Kefalotyri Cheese at 2 to 3 months.
Can You Substitute Appenzeller Cheese for Kefalotyri Cheese?
Appenzeller Cheese can stand in for Kefalotyri 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 hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.
Which Is Better, Appenzeller Cheese or Kefalotyri 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 hard profile, Kefalotyri Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Appenzeller Cheese the same as Kefalotyri Cheese?
No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Kefalotyri Cheese comes from Cyprus and Greece. Appenzeller Cheese is made from cow milk; Kefalotyri Cheese uses goat or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Kefalotyri Cheese 2 to 3 months.
Is Appenzeller Cheese similar to Kefalotyri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Kefalotyri Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Kefalotyri Cheese?
Appenzeller Cheese reads as piquant, tangy, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy. Aromas also diverge. Appenzeller Cheese leans strong, and Kefalotyri Cheese is closer to rich, strong.
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 Kefalotyri Cheese made of?
Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.
Which should I choose, Appenzeller Cheese or Kefalotyri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Kefalotyri Cheese is hard.