Appenzeller Cheese vs Red Leicester Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Appenzeller Cheese and Red Leicester Cheese?

• Origin: Appenzeller Cheese (Switzerland), Red Leicester Cheese (United Kingdom)
• Milk treatment: Appenzeller Cheese (Raw), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Appenzeller Cheese (Firm), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Appenzeller Cheese (Washed rind), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Appenzeller Cheese (3 to 6 months or longer), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Appenzeller Cheese (Piquant, tangy), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Red Leicester Cheese?

Appenzeller Cheese reads as piquant, tangy, while Red Leicester Cheese brings caramel, sweet character. On the nose, Appenzeller Cheese offers strong, contrasted with Red Leicester Cheese's mild. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Appenzeller Cheese for Red Leicester Cheese?

In most recipes, Appenzeller Cheese and Red Leicester 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 hard, similar to cheddar but more moist, crumbly. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Appenzeller Cheese or Red Leicester 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 hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Appenzeller Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Appenzeller Cheese similar to Red Leicester Cheese?

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

Can I substitute Appenzeller Cheese for Red Leicester Cheese?

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

Does Appenzeller Cheese taste like Red Leicester Cheese?

Appenzeller Cheese reads as piquant, tangy, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Appenzeller Cheese leans strong, and Red Leicester Cheese is closer to mild.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Appenzeller Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.