All Comparisons

Appenzeller Cheese vs Mozzarella Cheese

Appenzeller Cheese

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.

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Comparing the Two Cheeses

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Mozzarella Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Mozzarella Cheese has a fat content of varies and a moisture content of none. Mozzarella's texture can be described as "soft, creamy".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Mozzarella Cheese has a color of 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 . Mozzarella Cheese's rind is described as none , with 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
Aroma Mild
Colors Pale yellow White
Forms Wheel Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet
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