Appenzeller vs Emmental
Appenzeller
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Switzerland
Appenzeller is a firm cow's milk cheese from Switzerland, in the family of Alpine wheels with small eyes. Makers wash the rind with a herbal brine while the cheese cures, and that wash gives a strong smell and a spicy edge. The paste is smooth, pale yellow, and dotted with a few small holes. A younger wheel tastes milder and nuttier, and a longer-aged wheel turns sharper and more robust. It is a cooking cheese and a board cheese, not a fresh slicing cheese.
Emmental
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Switzerland
- Place
- Emmental
- Status
- AOP
Emmental is the Swiss cow's-milk cheese with large holes, from the Emmental valley in the canton of Bern. The holes are eyes, made by gas during aging. The Swiss cheese is protected.