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Appenzeller Cheese vs Queso Manchego
Appenzeller Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Queso Manchego, including:
- "What is the difference between Appenzeller Cheese and Queso Manchego?"
- "Is Appenzeller Cheese and Queso Manchego the same?"
- "How does Appenzeller Cheese compare to Queso Manchego cheese?"
- "How does the taste of Appenzeller Cheese compare to Queso Manchego?"
- "Is Appenzeller Cheese or Queso Manchego 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.
Queso Manchego Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Queso Manchego 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. Queso Manchego has a PDO (1996).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Queso Manchego has a slightly acidic taste.
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Queso Manchego has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Appenzeller is ranked #86 out of 996 types based on community views. Queso Manchego is ranked #27 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Queso Manchego | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | No additional pairings listed. | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
For more details, check the full pairing guides on the Appenzeller and Queso Manchego pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | Switzerland | Spain |
| Specific Origin | Appenzell Region | La Mancha Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Raw or pasteurized |
| Rind | Washed rind | Pleita and flor imprints |
| Texture | Firm | Compact |
| Taste | Piquant, tangy | Slightly acidic |
| Aroma | Strong | Not Specified |
| Colors | Pale yellow | White to yellowish ivory |
| Forms | Wheel | Cylindrical with flat faces |
| Age | Not Specified | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
| Rennet Type | Not Specified | Animal rennet |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
