Appenzeller Cheese vs Sulguni Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Sulguni Cheese is semi-hard, elastic, brined and made from cow or buffalo milk, originating in Georgia.

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 Sulguni Cheese?

Sulguni is a brined cheese from the Samegrelo region of Georgia, made from cow or buffalo milk. Sour and moderately salty, with a dimpled, elastic body, it is nicknamed pickled cheese and usually served in wedges or deep-fried.

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

• Origin: Appenzeller Cheese (Switzerland), Sulguni Cheese (Georgia)
• Milk type: Appenzeller Cheese (Cow's milk), Sulguni Cheese (Cow's or water buffalo's milk)
• Texture: Appenzeller Cheese (Hard, washed-rind), Sulguni Cheese (Semi-hard, elastic, brined)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Sulguni Cheese (1 to 2 days)
• Taste: Appenzeller Cheese (Piquant, tangy), Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Sulguni Cheese?

Appenzeller Cheese reads as piquant, tangy, while Sulguni Cheese brings salty, smokey , sour character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Sulguni Cheese leans toward sour, moderately salty. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Sulguni Cheese at 1 to 2 days.

Can You Substitute Appenzeller Cheese for Sulguni Cheese?

Appenzeller Cheese can stand in for Sulguni Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, washed-rind bite and body where the recipe calls for semi-hard, elastic, brined. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Appenzeller Cheese or Sulguni Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a semi-hard, elastic, brined profile, Sulguni Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Sulguni Cheese fits dishes calling for salty, smokey , sour.

Frequently Asked Questions

Is Appenzeller Cheese the same as Sulguni Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Sulguni Cheese comes from Georgia. Appenzeller Cheese is made from cow milk; Sulguni Cheese uses cow or buffalo. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Sulguni Cheese 1 to 2 days.

Is Appenzeller Cheese similar to Sulguni Cheese?

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

Can I substitute Appenzeller Cheese for Sulguni Cheese?

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

Does Appenzeller Cheese taste like Sulguni Cheese?

Appenzeller Cheese reads as piquant, tangy, while Sulguni Cheese is salty, smokey , sour.

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 Sulguni Cheese made of?

Sulguni Cheese is made from cow or buffalo milk. It's typically aged 1 to 2 days. It originates in Georgia.

Which should I choose, Appenzeller Cheese or Sulguni Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Sulguni Cheese is semi-hard, elastic, brined.