Appenzeller Cheese vs Parmigiano Reggiano Stravecchio Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy and made from cow milk.

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 Parmigiano Reggiano Stravecchio Cheese?

Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, savory taste that makes it a grating cheese.

What's the Difference Between Appenzeller Cheese and Parmigiano Reggiano Stravecchio Cheese?

• Texture: Appenzeller Cheese (Firm), Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy)
• Taste: Appenzeller Cheese (Piquant, tangy), Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Parmigiano Reggiano Stravecchio Cheese?

Appenzeller Cheese reads as piquant, tangy, while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Parmigiano Reggiano Stravecchio Cheese leans toward strong umami from a high glutamate content.

Can You Substitute Appenzeller Cheese for Parmigiano Reggiano Stravecchio Cheese?

In most recipes, Appenzeller Cheese and Parmigiano Reggiano Stravecchio 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, dry and grainy. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory notes.

Which Is Better, Appenzeller Cheese or Parmigiano Reggiano Stravecchio 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, dry and grainy profile, Parmigiano Reggiano Stravecchio Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Parmigiano Reggiano Stravecchio Cheese fits dishes calling for sharp, salty and savory.

Frequently Asked Questions

Is Appenzeller Cheese the same as Parmigiano Reggiano Stravecchio Cheese?

No, they're distinct cheeses.

Is Appenzeller Cheese similar to Parmigiano Reggiano Stravecchio Cheese?

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

Can I substitute Appenzeller Cheese for Parmigiano Reggiano Stravecchio Cheese?

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

Does Appenzeller Cheese taste like Parmigiano Reggiano Stravecchio Cheese?

Appenzeller Cheese reads as piquant, tangy, while Parmigiano Reggiano Stravecchio Cheese is sharp, salty and savory.

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 Parmigiano Reggiano Stravecchio Cheese made of?

Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.

Which should I choose, Appenzeller Cheese or Parmigiano Reggiano Stravecchio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy.