All Comparisons

Appenzeller Cheese vs Red Leicester Cheese

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.

Red Leicester Cheese

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

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. 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.

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 High
Moisture Content Medium
Rind Washed rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Firm Hard, similar to Cheddar but more moist, crumbly
Flavor Piquant, tangy
Aroma Mild
Colors Pale yellow Reddish-orange
Forms Wheel Traditional cylindrical, industrial block
Age 6 months (traditional), varies for industrial
Rennet Type Animal
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