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.

Compare Appenzeller Cheese to Other Cheeses

Compare Red Leicester Cheese to Other Cheeses

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