Appenzeller Cheese vs Urdă Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Urdă Cheese is creamy, delicate and made from cow, goat, or sheep milk, originating in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

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 Urdă Cheese?

Urdă is a whey cheese made across Southeast Europe and in Hungary by boiling the whey drained from other cheeses. The paste is finely grained and silky, and most of it ends up in desserts and filled pastries.

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

• Origin: Appenzeller Cheese (Switzerland), Urdă Cheese (Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine)
• Milk type: Appenzeller Cheese (cow's milk), Urdă Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Appenzeller Cheese (Raw), Urdă Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Firm), Urdă Cheese (Creamy, delicate)
• Rind: Appenzeller Cheese (Washed rind), Urdă Cheese (Yellowish)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Urdă Cheese (Up to 360 days)
• Taste: Appenzeller Cheese (Piquant, tangy), Urdă Cheese (High quality)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Urdă Cheese?

Appenzeller Cheese reads as piquant, tangy, while Urdă Cheese brings high quality character. On the nose, Appenzeller Cheese offers strong, contrasted with Urdă Cheese's fresh. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Urdă Cheese leans toward creamier and superior sensory qualities compared to mizithra. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Urdă Cheese at up to 360 days.

Can You Substitute Appenzeller Cheese for Urdă Cheese?

Appenzeller Cheese can stand in for Urdă Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for creamy, delicate. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Urdă Cheese brings high quality notes.

Which Is Better, Appenzeller Cheese or Urdă Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a creamy, delicate profile, Urdă Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Urdă Cheese fits dishes calling for high quality.

Frequently Asked Questions

Is Appenzeller Cheese the same as Urdă Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Urdă Cheese comes from Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine. Appenzeller Cheese is made from cow milk; Urdă Cheese uses cow, goat, or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Urdă Cheese up to 360 days.

Is Appenzeller Cheese similar to Urdă Cheese?

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

Can I substitute Appenzeller Cheese for Urdă Cheese?

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

Does Appenzeller Cheese taste like Urdă Cheese?

Appenzeller Cheese reads as piquant, tangy, while Urdă Cheese is high quality. Aromas also diverge. Appenzeller Cheese leans strong, and Urdă Cheese is closer to fresh.

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 Urdă Cheese made of?

Urdă Cheese is made from cow, goat, or sheep milk (unpasteurized). It's typically aged up to 360 days. It originates in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

Which should I choose, Appenzeller Cheese or Urdă Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Urdă Cheese is creamy, delicate.