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Appenzeller Cheese vs Monterey Jack Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized during processing.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified..

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Appenzeller Cheese Monterey Jack Cheese
Country of Origin Switzerland United States
Specific Origin Appenzell region Monterey County, California
Milk Type Cow's milk Pasteurized cow's milk
Milk Treatment Raw Pasteurized
Fat Content Not less than 50% on a dry basis
Moisture Content Not more than 44%
Rind Washed rind
Texture Firm Mild to firm
Flavor Piquant, tangy Mild to full-flavored
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors Pale yellow Cream to golden
Forms Wheel
Age Six weeks to ten months
Rennet Type Animal