Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Appenzeller Cheese vs Langres Cheese
Appenzeller Cheese
Langres Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Langres Cheese, including:
- "What is the difference between Appenzeller Cheese and Langres Cheese?"
- "Is Appenzeller Cheese and Langres Cheese the same?"
- "How does Appenzeller Cheese compare to Langres Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Langres Cheese?"
- "Is Appenzeller Cheese or Langres 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.
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Langres Cheese originated from France.
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. Langres Cheese has a PDO (2009), PDO (1996).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Langres Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Langres's texture can be described as "semisoft".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Langres Cheese has a color of orange and comes in cylindrical .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Langres Cheese's rind is described as soft, orange .
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Langres is ranked #57 out of 996 types based on community views.
Side-by-Side Comparison Table
| Appenzeller Cheese | Langres Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Appenzell Region | Plateau De Langres, Champagne Region |
| Certification | Not Specified | PDO (2009), PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Rind | Washed rind | Soft, orange |
| Texture | Firm | Semisoft |
| Taste | Piquant, tangy | Creamy, nutty |
| Aroma | Strong | Creamy aromas |
| Colors | Pale yellow | Orange |
| Forms | Wheel | Cylindrical |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semisoft consistency, Langres might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Langres offers a creamy, nutty profile, ideal for different meals.
