Appenzeller Cheese vs Port Salut Cheese

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

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

Port Salut Cheese Overview

Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Port Salut Cheese originated from France.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Port Salut Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Port Salut Cheese has a acidic, mellow taste.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Port Salut Cheese has a color of pale yellow .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Port Salut Cheese's rind is described as washed .

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. Port Salut is ranked #115 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semi-soft consistency, Port Salut might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Port Salut offers a acidic, mellow profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Port Salut Cheese to Other Cheeses