Appenzeller Cheese vs Parmesan Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Parmesan Cheese is hard, artisan and made from cow milk, originating in Italy.

What Is Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Appenzeller Cheese and Parmesan Cheese?

• Origin: Appenzeller Cheese (Switzerland), Parmesan Cheese (Italy)
• Milk treatment: Appenzeller Cheese (Raw), Parmesan Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Firm), Parmesan Cheese (hard, artisan)
• Rind: Appenzeller Cheese (Washed rind), Parmesan Cheese (natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Appenzeller Cheese (Piquant, tangy), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Parmesan Cheese?

Appenzeller Cheese reads as piquant, tangy, while Parmesan Cheese brings salty, savory character. On the nose, Appenzeller Cheese offers strong, contrasted with Parmesan Cheese's nutty, strong. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Appenzeller Cheese for Parmesan Cheese?

In most recipes, Appenzeller Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Parmesan Cheese brings salty, savory notes.

Which Is Better, Appenzeller Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Appenzeller Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Parmesan Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Parmesan Cheese minimum 12 months, average 2 years.

Is Appenzeller Cheese similar to Parmesan Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Parmesan Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Parmesan Cheese?

Appenzeller Cheese reads as piquant, tangy, while Parmesan Cheese is salty, savory. Aromas also diverge. Appenzeller Cheese leans strong, and Parmesan Cheese is closer to nutty, strong.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Appenzeller Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Parmesan Cheese is hard, artisan.