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Appenzeller Cheese vs Mozzarella Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. 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, Mozzarella Cheese uses milk that is cow's 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, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

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, Mozzarella Cheese features a color that is white, comes in balls, blocks, shredded, and has an aging period of eaten fresh.

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Appenzeller Cheese Mozzarella Cheese
Country of Origin Switzerland Italy
Specific Origin Appenzell region
Milk Type Cow's milk Cow's
Milk Treatment Raw Pasteurized
Fat Content Varies
Moisture Content High
Rind Washed rind None
Texture Firm Soft, creamy
Flavor Piquant, tangy Mild, milky
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors Pale yellow White
Forms Wheel Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet