Appenzeller Cheese vs Blue Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep 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 Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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

• Origin: Appenzeller Cheese (Switzerland), Blue Cheese (France)
• Milk type: Appenzeller Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
• Milk treatment: Appenzeller Cheese (Raw), Blue Cheese (Pasteurized or Raw)
• Texture: Appenzeller Cheese (Firm), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Appenzeller Cheese (Washed rind), Blue Cheese (Natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Blue Cheese (Typically aged 2-6 months)
• Taste: Appenzeller Cheese (Piquant, tangy), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Blue Cheese?

Appenzeller Cheese reads as piquant, tangy, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Appenzeller Cheese offers strong, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Appenzeller Cheese for Blue Cheese?

Appenzeller Cheese can stand in for Blue 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 crumbly, creamy, semi-soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Appenzeller Cheese or Blue 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 crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Frequently Asked Questions

Is Appenzeller Cheese the same as Blue Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Blue Cheese comes from France. Appenzeller Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Blue Cheese typically aged 2-6 months.

Is Appenzeller Cheese similar to Blue Cheese?

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

Can I substitute Appenzeller Cheese for Blue Cheese?

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

Does Appenzeller Cheese taste like Blue Cheese?

Appenzeller Cheese reads as piquant, tangy, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Appenzeller Cheese leans strong, and Blue Cheese is closer to strong, pungent, earthy, funky.

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 Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Appenzeller Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Blue Cheese is crumbly, creamy, semi-soft.