Appenzeller Cheese vs Robiola Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

What's the Difference Between Appenzeller Cheese and Robiola Cheese?

• Origin: Appenzeller Cheese (Switzerland), Robiola Cheese (Italy)
• Milk type: Appenzeller Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Appenzeller Cheese (Firm), Robiola Cheese (soft-ripened, creamy)
• Rind: Appenzeller Cheese (Washed rind), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Appenzeller Cheese (Piquant, tangy), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Robiola Cheese?

Appenzeller Cheese reads as piquant, tangy, while Robiola Cheese brings tangy, mildly sour character. On the nose, Appenzeller Cheese offers strong, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Appenzeller Cheese for Robiola Cheese?

Appenzeller Cheese can stand in for Robiola Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for soft-ripened, creamy. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Appenzeller Cheese or Robiola 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 soft-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Appenzeller Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Robiola Cheese comes from Italy. Appenzeller Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Appenzeller Cheese similar to Robiola Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Robiola Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Robiola Cheese?

Appenzeller Cheese reads as piquant, tangy, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Appenzeller Cheese leans strong, and Robiola Cheese is closer to mild, no ammonia.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Appenzeller Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Robiola Cheese is soft-ripened, creamy.