Appenzeller Cheese vs Bleu d'Auvergne Cheese

Appenzeller Cheese is a hard, washed-rind cow-milk cheese from Switzerland, while Bleu d'Auvergne Cheese is semi-soft, creamy, blue-veined and made from cow milk, originating in France.

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 Bleu d'Auvergne Cheese?

Bleu d'Auvergne is a French blue cheese made from cow's milk in the Auvergne region, with AOC protection. It is less salty and creamier than most blues, and ages only about four weeks.

What's the Difference Between Appenzeller Cheese and Bleu d'Auvergne Cheese?

• Origin: Appenzeller Cheese (Switzerland), Bleu d'Auvergne Cheese (France)
• Milk treatment: Appenzeller Cheese (Raw), Bleu d'Auvergne Cheese (raw or pasteurized)
• Texture: Appenzeller Cheese (Hard, washed-rind), Bleu d'Auvergne Cheese (Semi-soft, creamy, blue-veined)
• Rind: Appenzeller Cheese (Washed rind), Bleu d'Auvergne Cheese (Clean, slightly gray)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Bleu d'Auvergne Cheese (Minimum of four weeks)
• Taste: Appenzeller Cheese (Piquant, tangy), Bleu d'Auvergne Cheese (Intense and distinctive blue)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Bleu d'Auvergne Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bleu d'Auvergne Cheese brings intense and distinctive blue character. On the nose, Appenzeller Cheese offers strong, contrasted with Bleu d'Auvergne Cheese's strong. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Bleu d'Auvergne Cheese leans toward flavors of undergrowth and even mushrooms, with a touch of salt and tanginess. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Bleu d'Auvergne Cheese at minimum of four weeks.

Can You Substitute Appenzeller Cheese for Bleu d'Auvergne Cheese?

In most recipes, Appenzeller Cheese and Bleu d'Auvergne Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, washed-rind bite and body where the recipe calls for semi-soft, creamy, blue-veined. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bleu d'Auvergne Cheese brings intense and distinctive blue notes.

Which Is Better, Appenzeller Cheese or Bleu d'Auvergne Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, washed-rind cheese, go with Appenzeller Cheese. For a semi-soft, creamy, blue-veined profile, Bleu d'Auvergne Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Bleu d'Auvergne Cheese fits dishes calling for intense and distinctive blue.

Frequently Asked Questions

Is Appenzeller Cheese the same as Bleu d'Auvergne Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Bleu d'Auvergne Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Bleu d'Auvergne Cheese minimum of four weeks.

Is Appenzeller Cheese similar to Bleu d'Auvergne Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Bleu d'Auvergne Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Bleu d'Auvergne Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bleu d'Auvergne Cheese is intense and distinctive blue.

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 Bleu d'Auvergne Cheese made of?

Bleu d'Auvergne Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of four weeks. It originates in France.

Which should I choose, Appenzeller Cheese or Bleu d'Auvergne Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is hard, washed-rind, while Bleu d'Auvergne Cheese is semi-soft, creamy, blue-veined.