Appenzeller Cheese vs Pecorino Romano Cheese
Appenzeller Cheese
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
Ranking
Appenzeller is ranked #85 out of 866 types based on community views.
Pecorino Romano is ranked #84 out of 866 types based on community views.
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 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".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Pecorino Romano Cheese has a sharp, salty flavor. 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.
Side-by-Side Comparison Table
Appenzeller Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | Switzerland | Italy |
Specific Origin | Appenzell region | Lazio, Sardinia, Grosseto |
Certification | None | DOP (1996) |
Milk Type | cow's milk | sheep's milk |
Milk Treatment | Raw | |
Fat Content | ~36% | |
Rind | Washed rind | Pale yellow to brown or black |
Texture | Firm | Hard |
Flavor | Piquant, tangy | Sharp, salty |
Aroma | strong | strong |
Colors | Pale yellow | White interior, pale yellow to brown/black rind |
Forms | Wheel | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | 5–8 months or longer | |
Rennet Type | Rennet |