Appenzeller Cheese vs Pecorino Romano Cheese

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

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

Pecorino Romano Cheese Overview

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Pecorino Romano 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. Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Appenzeller's texture can be described as "firm". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Appenzeller is ranked #89 out of 996 types based on community views. Pecorino Romano is ranked #69 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Appenzeller and Pecorino Romano pages.

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 consistency, Pecorino Romano might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses