Appenzeller Cheese vs Tomme Cheese
Appenzeller Cheese
Tomme Cheese
In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Tomme Cheese, including:
- "What is the difference between Appenzeller Cheese and Tomme Cheese?"
- "Is Appenzeller Cheese and Tomme Cheese the same?"
- "How does Appenzeller Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Tomme Cheese?"
- "Is Appenzeller Cheese or Tomme 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.
Tomme Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Ranking
Appenzeller is ranked #85 out of 866 types based on community views.
Tomme is ranked #134 out of 866 types based on community views.
Country of Origin
Appenzeller Cheese comes from Switzerland. Tomme Cheese originated from France and Switzerland.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Tomme 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". Tomme's texture can be described as "creamy, pliable".
Flavor and Aroma
Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Tomme Cheese has a varied flavor. Tomme's aroma can be described as "milky".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Tomme Cheese's rind is described as grayish natural , with varies rennet.
Side-by-Side Comparison Table
Appenzeller Cheese | Tomme Cheese | |
---|---|---|
Country of Origin | Switzerland | France And Switzerland |
Specific Origin | Appenzell Region | France, Switzerland, United States |
Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
Milk Treatment | Raw | Pasteurized or unpasteurized |
Rind | Washed rind | Grayish natural |
Texture | Firm | Creamy, pliable |
Flavor | Piquant, tangy | Varied |
Aroma | Strong | Milky |
Colors | Pale yellow | Gray or brownish |
Forms | Wheel | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
Age | None | Varies |
Rennet Type | None | Varies |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Appenzeller has a piquant, tangy flavor, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.