Appenzeller Cheese vs 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

Ranking

Appenzeller is ranked #81 out of 377 types based on community views.

Blue is ranked #3 out of 377 types based on community views.

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.

Composition and Texture

Appenzeller's texture can be described as "firm".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind .

Side-by-Side Comparison Table

Compare Appenzeller Cheese to Other Cheeses

Compare Blue Cheese to Other Cheeses