Appenzeller Cheese vs Parmesan Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Parmesan Cheese, including:

• "What is the difference between Appenzeller Cheese and Parmesan Cheese?"
• "Is Appenzeller Cheese and Parmesan Cheese the same?"
• "How does Appenzeller Cheese compare to Parmesan Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Parmesan Cheese?"
• "Is Appenzeller Cheese or Parmesan 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.

Parmesan Cheese Overview

Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Parmesan Cheese originated from Italy.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Parmesan Cheese is made with cow milk that is typically unpasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Parmesan's texture can be described as "hard, artisan".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Parmesan Cheese has a color of straw .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Parmesan Cheese's rind is described as natural .

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. Parmesan is ranked #42 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard, artisan consistency, Parmesan might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Parmesan Cheese to Other Cheeses