Appenzeller Cheese vs Ricotta Cheese
Appenzeller Cheese
Ricotta Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Ricotta Cheese, including:
- "What is the difference between Appenzeller Cheese and Ricotta Cheese?"
- "Is Appenzeller Cheese and Ricotta Cheese the same?"
- "How does Appenzeller Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Ricotta Cheese?"
- "Is Appenzeller Cheese or Ricotta 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.
Ricotta Cheese Overview
Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #78 out of 375 types.
Ricotta is ranked #23 out of 375 types.
Country of Origin
Appenzeller Cheese comes from Switzerland. Ricotta Cheese originated from Italy.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Appenzeller's texture can be described as "firm". Ricotta Cheese has a fat content of varies and a moisture content of none. Ricotta's texture can be described as "soft, moist".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Side-by-Side Comparison Table
Appenzeller Cheese | Ricotta Cheese | |
---|---|---|
Country of Origin | Switzerland | Italy |
Specific Origin | Appenzell region | |
Milk Type | Cow's milk | Cow's, Sheep's, Buffalo's |
Milk Treatment | Raw | Whey |
Fat Content | Varies | |
Moisture Content | High | |
Rind | Washed rind | None |
Texture | Firm | Soft, moist |
Flavor | Piquant, tangy | Sweet, slightly creamy |
Aroma | Mild | |
Colors | Pale yellow | White |
Forms | Wheel | Grainy soft mass |
Age | Fresh | |
Rennet Type | Animal or Microbial |