Appenzeller Cheese vs Bartlett Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Bartlett Cheese is soft, artisan and made from sheep milk, originating in England, Great Britain and United Kingdom.

What Is Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

What's the Difference Between Appenzeller Cheese and Bartlett Cheese?

• Origin: Appenzeller Cheese (Switzerland), Bartlett Cheese (England, Great Britain and United Kingdom)
• Milk type: Appenzeller Cheese (cow's milk), Bartlett Cheese (sheep's milk)
• Milk treatment: Appenzeller Cheese (Raw), Bartlett Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Firm), Bartlett Cheese (soft, artisan)
• Rind: Appenzeller Cheese (Washed rind), Bartlett Cheese (mold ripened)
• Taste: Appenzeller Cheese (Piquant, tangy), Bartlett Cheese (buttery, milky)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Bartlett Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bartlett Cheese brings buttery, milky character. On the nose, Appenzeller Cheese offers strong, contrasted with Bartlett Cheese's aromatic, strong.

Can You Substitute Appenzeller Cheese for Bartlett Cheese?

Appenzeller Cheese can stand in for Bartlett Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for soft, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bartlett Cheese brings buttery, milky notes.

Which Is Better, Appenzeller Cheese or Bartlett Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a soft, artisan profile, Bartlett Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Bartlett Cheese fits dishes calling for buttery, milky.

Frequently Asked Questions

Is Appenzeller Cheese the same as Bartlett Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Bartlett Cheese comes from England, Great Britain and United Kingdom. Appenzeller Cheese is made from cow milk; Bartlett Cheese uses sheep.

Is Appenzeller Cheese similar to Bartlett Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Bartlett Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Bartlett Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bartlett Cheese is buttery, milky. Aromas also diverge. Appenzeller Cheese leans strong, and Bartlett Cheese is closer to aromatic, strong.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

Which should I choose, Appenzeller Cheese or Bartlett Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Bartlett Cheese is soft, artisan.