Appenzeller Cheese vs Parmigiano Reggiano Cheese
Appenzeller Cheese
Parmigiano Reggiano Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Appenzeller Cheese and Parmigiano Reggiano Cheese?"
- "Is Appenzeller Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Appenzeller Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Appenzeller Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #86 out of 866 types based on community views.
Parmigiano Reggiano is ranked #110 out of 866 types based on community views.
Country of Origin
Appenzeller Cheese comes from Switzerland. Parmigiano Reggiano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Appenzeller's texture can be described as "firm". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Side-by-Side Comparison Table
Appenzeller Cheese | Parmigiano Reggiano Cheese | |
---|---|---|
Country of Origin | Switzerland | Italy |
Specific Origin | Appenzell region | Emilia-Romagna region |
Certification | None | PDO (1996) |
Milk Type | cow's milk | Cow's milk |
Milk Treatment | Raw | Raw |
Fat Content | Minimum 32% | |
Rind | Washed rind | Hard |
Texture | Firm | Grainy, flaky |
Flavor | Piquant, tangy | Umami |
Aroma | strong | Mild, Milky |
Colors | Pale yellow | Straw or light straw |
Forms | Wheel | Cylindrical, slightly convex sides |
Age | 12 to 36 months | |
Rennet Type | Calf rennet |