Appenzeller Cheese vs Provolone Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Appenzeller Cheese (Switzerland), Provolone Cheese (Italy)
• Texture: Appenzeller Cheese (Firm), Provolone Cheese (semi-hard, artisan)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Provolone Cheese (at least 4 months for piccante)
• Taste: Appenzeller Cheese (Piquant, tangy), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Provolone Cheese?

Appenzeller Cheese reads as piquant, tangy, while Provolone Cheese brings tangy character. On the nose, Appenzeller Cheese offers strong, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Appenzeller Cheese for Provolone Cheese?

In most recipes, Appenzeller Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Provolone Cheese brings tangy notes.

Which Is Better, Appenzeller Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Appenzeller Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Provolone Cheese comes from Italy. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Provolone Cheese at least 4 months for piccante.

Is Appenzeller Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Provolone Cheese?

Appenzeller Cheese reads as piquant, tangy, while Provolone Cheese is tangy. Aromas also diverge. Appenzeller Cheese leans strong, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Appenzeller Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Provolone Cheese is semi-hard, artisan.