Appenzeller Cheese vs Vastedda della Valle del Belice Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Vastedda della Valle del Belice Cheese is a sheep-milk cheese, originating in Italy.

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 Vastedda della Valle del Belice Cheese?

Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.

What's the Difference Between Appenzeller Cheese and Vastedda della Valle del Belice Cheese?

• Origin: Appenzeller Cheese (Switzerland), Vastedda della Valle del Belice Cheese (Italy)
• Milk type: Appenzeller Cheese (Cow's milk), Vastedda della Valle del Belice Cheese (Sheep's milk)
• Milk treatment: Appenzeller Cheese (Raw), Vastedda della Valle del Belice Cheese (Heated)
• Rind: Appenzeller Cheese (Washed rind), Vastedda della Valle del Belice Cheese (None (free from rind))
• Aging: Appenzeller Cheese (3 to 6 months or longer), Vastedda della Valle del Belice Cheese (12 to 48 hours ready for consumption)
• Taste: Appenzeller Cheese (Piquant, tangy), Vastedda della Valle del Belice Cheese (Lightly sourish but not spicy)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Vastedda della Valle del Belice Cheese?

Appenzeller Cheese reads as piquant, tangy, while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Vastedda della Valle del Belice Cheese leans toward typical of fresh sheep’s cheeses, lightly sourish but not spicy. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Vastedda della Valle del Belice Cheese at 12 to 48 hours ready for consumption.

Can You Substitute Appenzeller Cheese for Vastedda della Valle del Belice Cheese?

Appenzeller Cheese can stand in for Vastedda della Valle del Belice Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy notes.

Which Is Better, Appenzeller Cheese or Vastedda della Valle del Belice Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Vastedda della Valle del Belice Cheese fits dishes calling for lightly sourish but not spicy.

Frequently Asked Questions

Is Appenzeller Cheese the same as Vastedda della Valle del Belice Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Vastedda della Valle del Belice Cheese comes from Italy. Appenzeller Cheese is made from cow milk; Vastedda della Valle del Belice Cheese uses sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Vastedda della Valle del Belice Cheese 12 to 48 hours ready for consumption.

Is Appenzeller Cheese similar to Vastedda della Valle del Belice Cheese?

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

Can I substitute Appenzeller Cheese for Vastedda della Valle del Belice Cheese?

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

Does Appenzeller Cheese taste like Vastedda della Valle del Belice Cheese?

Appenzeller Cheese reads as piquant, tangy, while Vastedda della Valle del Belice Cheese is lightly sourish but not spicy.

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 Vastedda della Valle del Belice Cheese made of?

Vastedda della Valle del Belice Cheese is made from sheep milk (heated), using lamb rennet. It's typically aged 12 to 48 hours ready for consumption. It originates in Italy.

Which should I choose, Appenzeller Cheese or Vastedda della Valle del Belice Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.