All Comparisons

Appenzeller Cheese vs Paneer 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.

Paneer Cheese

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

Comparing the Two Cheeses

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Paneer Cheese is made with cow or buffalo milk that is typically other.

Composition and Texture

Appenzeller's texture can be described as "firm". Paneer's texture can be described as "semisoft, crumbly".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Paneer Cheese has a color of white , comes in rectangles, immersed in chilled water and has an aging period of fresh .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.

Appenzeller Cheese Paneer Cheese
Country of Origin Switzerland
Specific Origin Appenzell region Northern India, Pakistan
Milk Type Cow's milk Cow's or buffalo's milk
Milk Treatment Raw Boiled
Rind Washed rind
Texture Firm Semisoft, crumbly
Flavor Piquant, tangy Mild, slightly milky
Aroma Very little aroma
Colors Pale yellow White
Forms Wheel Rectangles, immersed in chilled water
Age Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk
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