Appenzeller Cheese vs Dorset Blue Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Dorset Blue Cheese is firm and made from cow milk.

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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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

• Milk treatment: Appenzeller Cheese (Raw), Dorset Blue Cheese (Skimmed)
• Rind: Appenzeller Cheese (Washed rind), Dorset Blue Cheese (Rough, dry brown mold coating)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Dorset Blue Cheese (12 to 20 weeks)
• Taste: Appenzeller Cheese (Piquant, tangy), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Dorset Blue Cheese?

Appenzeller Cheese reads as piquant, tangy, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Dorset Blue Cheese leans toward piquant like other blue cheeses, not excessively strong. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Appenzeller Cheese for Dorset Blue Cheese?

In most recipes, Appenzeller Cheese and Dorset Blue Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Appenzeller Cheese or Dorset Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

Frequently Asked Questions

Is Appenzeller Cheese the same as Dorset Blue Cheese?

No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Dorset Blue Cheese 12 to 20 weeks.

Is Appenzeller Cheese similar to Dorset Blue Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Appenzeller Cheese for Dorset Blue Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Appenzeller Cheese taste like Dorset Blue Cheese?

Appenzeller Cheese reads as piquant, tangy, while Dorset Blue Cheese is piquant, peppery, mild to 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 Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Appenzeller Cheese or Dorset Blue Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.