Appenzeller Cheese vs Parmigiano Reggiano Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

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

• Origin: Appenzeller Cheese (Switzerland), Parmigiano Reggiano Cheese (Italy)
• Texture: Appenzeller Cheese (Firm), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Appenzeller Cheese (Washed rind), Parmigiano Reggiano Cheese (Hard)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Appenzeller Cheese (Piquant, tangy), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

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

Appenzeller Cheese reads as piquant, tangy, while Parmigiano Reggiano Cheese brings umami character. On the nose, Appenzeller Cheese offers strong, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Appenzeller Cheese for Parmigiano Reggiano Cheese?

In most recipes, Appenzeller Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Appenzeller Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Appenzeller Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Parmigiano Reggiano Cheese 12 to 36 months.

Is Appenzeller Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Appenzeller Cheese for Parmigiano Reggiano Cheese?

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

Does Appenzeller Cheese taste like Parmigiano Reggiano Cheese?

Appenzeller Cheese reads as piquant, tangy, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Appenzeller Cheese leans strong, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

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

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