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Appenzeller Cheese vs Ricotta Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey during processing.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. Its aroma is described as mild.

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Ricotta Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Ricotta Cheese is none, with rennet type animal or microbial.

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
Flavor Notes Depending on milk source
Aroma Mild
Colors Pale yellow White
Forms Wheel Grainy soft mass
Age Fresh
Rennet Type Animal or Microbial