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Appenzeller Cheese vs Pecorino Romano Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Pecorino Romano Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

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 Ewe'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
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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