Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Appenzeller Cheese vs Mascarpone Cheese
Appenzeller Cheese
Mascarpone Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Mascarpone Cheese, including:
- "What is the difference between Appenzeller Cheese and Mascarpone Cheese?"
- "Is Appenzeller Cheese and Mascarpone Cheese the same?"
- "How does Appenzeller Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Mascarpone Cheese?"
- "Is Appenzeller Cheese or Mascarpone 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.
Mascarpone Cheese Overview
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Mascarpone Cheese originated from Italy.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Mascarpone Cheese is made with cow milk that is typically heated.
Composition and Texture
Appenzeller's texture can be described as "firm". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Mascarpone Cheese has a color of white .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Mascarpone Cheese's rind is described as rindless .
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Mascarpone is ranked #37 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Mascarpone | |
|---|---|---|
| Best Pairings | No pairings listed. | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Appenzeller and Mascarpone pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Appenzell Region | Lombardy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Heated |
| Fat Content | Not Specified | 60 to 75 percent |
| Rind | Washed rind | Rindless |
| Texture | Firm | Soft, spreadable |
| Taste | Piquant, tangy | Buttery to slightly tangy |
| Aroma | Strong | Fresh |
| Colors | Pale yellow | White |
| Forms | Wheel | Not Specified |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a soft, spreadable consistency, Mascarpone might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Mascarpone offers a buttery to slightly tangy profile, ideal for different meals.
