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Appenzeller Cheese vs Blue Cheese
Appenzeller Cheese
Blue Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Blue Cheese, including:
- "What is the difference between Appenzeller Cheese and Blue Cheese?"
- "Is Appenzeller Cheese and Blue Cheese the same?"
- "How does Appenzeller Cheese compare to Blue Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Blue Cheese?"
- "Is Appenzeller Cheese or Blue Cheese better?"
Appenzeller Cheese Overview
Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Blue Cheese originated from France.
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Blue Cheese has a fat content of around 25-35% and a moisture content of none. Blue's texture can be described as "crumbly, creamy, semi-soft".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Blue Cheese has a color of white to creamy yellow base with blue-green veining , comes in wheel, block, wedge, crumbles and has an aging period of typically aged 2-6 months .
Rind and Rennet Type
Appenzeller Cheese's rind is described as washed rind . Blue Cheese's rind is described as natural , with traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Appenzeller is ranked #89 out of 996 types based on community views. Blue is ranked #3 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Blue | |
|---|---|---|
| Best Pairings | No pairings listed. | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak |
| Other Good Pairings | No additional pairings listed. | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef |
For more details, check the full pairing guides on the Appenzeller and Blue pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Appenzell Region | Not Specified |
| Milk Type | Cow's milk | Cow, Sheep, Goat |
| Milk Treatment | Raw | Pasteurized or Raw |
| Fat Content | Not Specified | Around 25-35% |
| Moisture Content | Not Specified | Around 30-50% |
| Rind | Washed rind | Natural |
| Texture | Firm | Crumbly, Creamy, Semi-Soft |
| Taste | Piquant, tangy | Sharp, Tangy, Savory, Salty, Pungent |
| Aroma | Strong | Strong, Pungent, Earthy, Funky |
| Colors | Pale yellow | White to Creamy Yellow base with Blue-Green Veining |
| Forms | Wheel | Wheel, Block, Wedge, Crumbles |
| Age | Not Specified | Typically aged 2-6 months |
| Rennet Type | Not Specified | Traditional (animal rennet) or Microbial (varies by producer) |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a crumbly, creamy, semi-soft consistency, Blue might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Blue offers a sharp, tangy, savory, salty, pungent profile, ideal for different meals.
