Appenzeller Cheese vs Red Leicester Cheese
Appenzeller Cheese
Red Leicester Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Red Leicester Cheese, including:
- "What is the difference between Appenzeller Cheese and Red Leicester Cheese?"
- "Is Appenzeller Cheese and Red Leicester Cheese the same?"
- "How does Appenzeller Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Red Leicester Cheese?"
- "Is Appenzeller Cheese or Red Leicester 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.
Red Leicester Cheese Overview
Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #85 out of 866 types based on community views.
Red Leicester is ranked #68 out of 866 types based on community views.
Country of Origin
Appenzeller Cheese comes from Switzerland. Red Leicester Cheese originated from United Kingdom.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Red Leicester Cheese has a caramel, sweet flavor. Red Leicester's aroma can be described as "mild".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Side-by-Side Comparison Table
Appenzeller Cheese | Red Leicester Cheese | |
---|---|---|
Country of Origin | Switzerland | United Kingdom |
Specific Origin | Appenzell Region | Leicestershire |
Milk Type | Cow's milk | Cow's milk |
Milk Treatment | Raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
Fat Content | None | High |
Moisture Content | None | Medium |
Rind | Washed rind | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
Texture | Firm | Hard, similar to Cheddar but more moist, crumbly |
Flavor | Piquant, tangy | Caramel, sweet |
Aroma | Strong | Mild |
Colors | Pale yellow | Reddish-orange |
Forms | Wheel | Traditional cylindrical, industrial block |
Age | None | 6 months (traditional), varies for industrial |
Rennet Type | None | Animal |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard, similar to cheddar but more moist, crumbly consistency, Red Leicester might be the better pick. Appenzeller has a piquant, tangy flavor, making it great for various dishes. Meanwhile, Red Leicester offers a caramel, sweet profile, ideal for different meals.