Appenzeller Cheese vs Sap Sago Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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 Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Appenzeller Cheese and Sap Sago Cheese?
- Milk treatment: Appenzeller Cheese (Raw), Sap Sago Cheese (skimmed)
- Texture: Appenzeller Cheese (Firm), Sap Sago Cheese (hard)
- Rind: Appenzeller Cheese (Washed rind), Sap Sago Cheese (natural)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| Appenzeller Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Appenzell Region | Canton Of Glarus |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Skimmed |
| Texture | Firm | Hard |
| Rind | Washed rind | Natural |
| Aging | 3 to 6 months or longer | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. On the nose, Appenzeller Cheese offers strong, contrasted with Sap Sago Cheese's herbal. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute Appenzeller Cheese for Sap Sago Cheese?
In most recipes, Appenzeller Cheese and Sap Sago Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard.
Which Is Better, Appenzeller Cheese or Sap Sago 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 hard profile, Sap Sago Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Appenzeller Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is Appenzeller Cheese similar to Sap Sago Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Sap Sago Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Appenzeller Cheese or Sap Sago Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Sap Sago Cheese is hard.