All Comparisons

Soft-Ripened Cheese vs Appenzeller Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Appenzeller Cheese is made with cow milk that is typically raw.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Appenzeller's texture can be described as "firm".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Appenzeller Cheese has a color of pale yellow and comes in wheel .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind .

Soft-Ripened Cheese Appenzeller Cheese
Country of Origin Switzerland
Specific Origin Varied, with many coming from France. Appenzell region
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Washed rind
Texture Firm
Flavor Piquant, tangy
Colors Pale yellow
Forms Wheel
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