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Appenzeller Cheese vs Mahón-Menorca Cheese
Appenzeller Cheese
Mahón-Menorca Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Appenzeller Cheese and Mahón-Menorca Cheese?"
- "Is Appenzeller Cheese and Mahón-Menorca Cheese the same?"
- "How does Appenzeller Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Mahón-Menorca Cheese?"
- "Is Appenzeller Cheese or Mahón-Menorca 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.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Mahón-Menorca Cheese originated from Spain.
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. Mahón-Menorca Cheese has a PDO (1996), PDO (1985).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
Appenzeller's texture can be described as "firm". Mahón-Menorca's texture can be described as "firm".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Mahón-Menorca is ranked #217 out of 996 types based on community views.
Side-by-Side Comparison Table
| Appenzeller Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Spain |
| Specific Origin | Appenzell Region | Menorca, Balearic Islands |
| Certification | Not Specified | PDO (1996), PDO (1985) |
| Milk Type | Cow's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Raw | Raw or any authorized preservation technology |
| Rind | Washed rind | Characteristic orangish |
| Texture | Firm | Firm |
| Taste | Piquant, tangy | Salty and spicy |
| Aroma | Strong | Lactic, buttery |
| Colors | Pale yellow | Ivory-yellow to orangey or brownish gray |
| Forms | Wheel | Parallelepiped shape |
| Age | Not Specified | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Rennet Type | Not Specified | Vegetable (Cynara cardunculus) |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a firm consistency, Mahón-Menorca might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Mahón-Menorca offers a salty and spicy profile, ideal for different meals.
