, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Appenzeller Cheese vs Provolone Cheese
Appenzeller Cheese
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
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". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind .
Ranking
Appenzeller is ranked #90 out of 996 types based on community views. Provolone is ranked #5 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Provolone | |
|---|---|---|
| Best Pairings | No pairings listed. | Pastrami, Salami |
| Other Good Pairings | No additional pairings listed. | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Appenzeller and Provolone pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Appenzell Region | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Not Specified |
| Rind | Washed rind | Not Specified |
| Texture | Firm | Semi-hard, artisan |
| Taste | Piquant, tangy | Tangy |
| Aroma | Strong | Pleasant |
| Colors | Pale yellow | Pale yellow |
| Forms | Wheel | Not Specified |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a semi-hard, artisan consistency, Provolone might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
