Appenzeller Cheese vs Provolone Cheese
Appenzeller Cheese
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 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.
What Is Provolone Cheese?
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.
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)
- Taste: Appenzeller Cheese (Piquant, tangy), Provolone Cheese (tangy)
Side-by-Side Comparison
| Appenzeller Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Appenzell Region | — |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Firm | Semi-hard, artisan |
| Rind | Washed rind | — |
| Taste | Piquant, tangy | Tangy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Appenzeller Cheese | Provolone Cheese | |
|---|---|---|
| Best Pairings | — | Pastrami, Salami |
| Other Good Pairings | — | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
Which would you pick?
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Where to buy Appenzeller Cheese and Provolone Cheese
Appenzeller Cheese
Provolone Cheese
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.
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.
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 originates in Switzerland.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. 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.
See full profiles: Appenzeller Cheese and Provolone Cheese.