Go Back

Appenzeller Cheese vs Soft-Ripened Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. The origin of Soft-Ripened Cheese is not specified.

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Soft-Ripened Cheese shows that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture..

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. The flavor and aroma details of Soft-Ripened Cheese are not available.

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. Detailed information on the appearance and aging of Soft-Ripened Cheese is not available.

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Information on the rind and rennet type of Soft-Ripened Cheese is not provided.

Appenzeller Cheese Soft-Ripened Cheese
Country of Origin Switzerland
Specific Origin Appenzell region Varied, with many coming from France.
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Washed rind
Texture Firm
Flavor Piquant, tangy
Colors Pale yellow
Forms Wheel