Appenzeller Cheese vs Pérail Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

What's the Difference Between Appenzeller Cheese and Pérail Cheese?

• Origin: Appenzeller Cheese (Switzerland), Pérail Cheese (France)
• Milk type: Appenzeller Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Appenzeller Cheese (Firm), Pérail Cheese (soft)
• Rind: Appenzeller Cheese (Washed rind), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Pérail Cheese (2 to 8 weeks)
• Taste: Appenzeller Cheese (Piquant, tangy), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Pérail Cheese?

Appenzeller Cheese reads as piquant, tangy, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Appenzeller Cheese for Pérail Cheese?

Appenzeller Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Appenzeller Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Appenzeller Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Pérail Cheese comes from France. Appenzeller Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Pérail Cheese 2 to 8 weeks.

Is Appenzeller Cheese similar to Pérail Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Pérail Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Pérail Cheese?

Appenzeller Cheese reads as piquant, tangy, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Appenzeller Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Pérail Cheese is soft.