Mozzarella Cheese vs Appenzeller Cheese

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Appenzeller Cheese

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.

Comparing the Two Cheeses

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Appenzeller Cheese is made with cow milk that is typically raw.

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Appenzeller's texture can be described as "firm".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Appenzeller Cheese has a color of pale yellow and comes in wheel .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Appenzeller Cheese's rind is described as washed rind .

	Mozzarella Cheese	Appenzeller Cheese
Country of Origin	Italy	Switzerland
Specific Origin		Appenzell region
Milk Type	Cow's	Cow's milk
Milk Treatment	Pasteurized	Raw
Fat Content	Varies
Moisture Content	High
Rind	None	Washed rind
Texture	Soft, creamy	Firm
Flavor	Mild, milky	Piquant, tangy
Aroma	Mild
Colors	White	Pale yellow
Forms	Balls, blocks, shredded	Wheel
Age	Eaten fresh
Rennet Type	Calf's or microbial rennet