Appenzeller Cheese vs Romano Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Romano Cheese, including:

• "What is the difference between Appenzeller Cheese and Romano Cheese?"
• "Is Appenzeller Cheese and Romano Cheese the same?"
• "How does Appenzeller Cheese compare to Romano Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Romano Cheese?"
• "Is Appenzeller Cheese or Romano 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.

Romano Cheese Overview

Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Romano Cheese originated from Italy.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Romano's texture can be described as "hard".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Romano Cheese has a color of pale yellow .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Romano Cheese's rind is described as natural .

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. Romano is ranked #179 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard consistency, Romano might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Romano Cheese to Other Cheeses