Appenzeller Cheese vs Provolone Cheese

In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Provolone Cheese, including:

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

Provolone Cheese Overview

Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #80 out of 377 types.

Provolone is ranked #4 out of 377 types.

Country of Origin

Appenzeller Cheese comes from Switzerland. Provolone Cheese originated from Italy.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Provolone Cheese is made with cow milk.

Composition and Texture

Appenzeller's texture can be described as "firm".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind .

Side-by-Side Comparison Table

Compare Appenzeller Cheese to Other Cheeses

Compare Provolone Cheese to Other Cheeses