Appenzeller Cheese vs Taleggio Cheese

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

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

Taleggio Cheese Overview

Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.

Comparing the Two Cheeses

Country of Origin

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Taleggio Cheese has a PDO (1996).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Taleggio Cheese is made with cow milk that is typically heated.

Composition and Texture

Appenzeller's texture can be described as "firm". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Taleggio Cheese has a color of pinkish-red rind, white to straw yellow inside , comes in square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight and has an aging period of at least 35 (up to 50) days .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.

Ranking

Appenzeller is ranked #87 out of 996 types based on community views. Taleggio is ranked #42 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 soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Taleggio Cheese to Other Cheeses