Appenzeller vs Tilsit cheese
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.
Tilsit cheese
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Germany
- Place
- a light yellow semi-hard smear-ripened
Tilsit cheese is a semi-hard cow's milk cheese from Germany, and the paste is light yellow under a washed rind. The style belongs to an East Prussian tradition, and German dairies still make it in wheels and in blocks. Makers rub the surface during ripening so a savory smear can develop. The interior stays moist and elastic, with small irregular holes or short cracks. Shoppers meet it as a table cheese that also melts.