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.