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Appenzeller Cheese vs Triple Crème Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. The origin of Triple Crème 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 Triple Crème 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, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy 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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

Appenzeller Cheese Triple Crème Cheese
Country of Origin Switzerland
Specific Origin Appenzell region France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
Rind Washed rind
Texture Firm
Flavor Piquant, tangy
Colors Pale yellow
Forms Wheel