Appenzeller Cheese vs Gruyère Cheese

Appenzeller Cheese

Gruyère Cheese

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

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

Gruyère Cheese Overview

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #73 out of 376 types.

Gruyère is ranked #37 out of 376 types.

Country of Origin

Appenzeller Cheese comes from Switzerland. Gruyère Cheese originated from Switzerland.

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. Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Gruyère Cheese is made with cow milk that is typically raw.

Composition and Texture

Appenzeller's texture can be described as "firm". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of none. Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Side-by-Side Comparison Table

Appenzeller Cheese Gruyère Cheese
Country of Origin Switzerland Switzerland
Specific Origin Appenzell region Switzerland, specifically the Gruyère region.
Certification None AOP (2007)
Milk Type Cow's milk Cow’s milk
Milk Treatment Raw Raw
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content Approximately 35-37%, characteristic of its dense texture.
Rind Washed rind Natural, orangy
Texture Firm Dense, moister
Flavor Piquant, tangy Nutty, complex
Aroma Earthy, fruity, possibly barnyardy
Colors Pale yellow Varies
Forms Wheel Cylindrical
Age 5 months to 24+
Rennet Type Animal

Compare Appenzeller Cheese to Other Cheeses

Compare Gruyère Cheese to Other Cheeses