Appenzeller Cheese vs L'Etivaz Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and L'Etivaz Cheese, including:

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

L'Etivaz Cheese Overview

L'Etivaz is a hard Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. L'Etivaz 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. L'Etivaz Cheese has a GI (2011).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. L'Etivaz Cheese is made with cow milk that is typically unpasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". L'Etivaz's texture can be described as "hard".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". L'Etivaz's aroma can be described as "smokey".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . L'Etivaz Cheese has a color of pale yellow .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind .

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. L'Etivaz is ranked #82 out of 996 types based on community views.

Side-by-Side Comparison Table

Appenzeller Cheese L'Etivaz Cheese
Country of Origin Switzerland Switzerland
Specific Origin Appenzell Region Not Specified
Certification Not Specified GI (2011)
Milk Type Cow's milk Cow's milk
Milk Treatment Raw Unpasteurized
Rind Washed rind Not Specified
Texture Firm Hard
Taste Piquant, tangy Not Specified
Aroma Strong Smokey
Colors Pale yellow Pale yellow
Forms Wheel Not Specified

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard consistency, L'Etivaz might be the better pick.

Compare Appenzeller Cheese to Other Cheeses

Compare L'Etivaz Cheese to Other Cheeses

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