Appenzeller vs Raclette
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.
Raclette
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Switzerland
- Place
- Valais
Raclette is both a cheese and the dish of scraping melted cheese onto potatoes. The name comes from the French racler, to scrape.