Appenzeller Cheese vs Dovedale cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Dovedale cheese is soft 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 Dovedale cheese?

Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.

What's the Difference Between Appenzeller Cheese and Dovedale cheese?

• Milk treatment: Appenzeller Cheese (Raw), Dovedale cheese (Pasteurized)
• Texture: Appenzeller Cheese (Firm), Dovedale cheese (Soft)
• Taste: Appenzeller Cheese (Piquant, tangy), Dovedale cheese (mild blue)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Dovedale cheese?

Appenzeller Cheese reads as piquant, tangy, while Dovedale cheese brings mild blue character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Dovedale cheese leans toward mild and creamy, with a continental character from brine dipping.

Can You Substitute Appenzeller Cheese for Dovedale cheese?

In most recipes, Appenzeller Cheese and Dovedale cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for soft. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Dovedale cheese brings mild blue notes.

Which Is Better, Appenzeller Cheese or Dovedale 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 soft profile, Dovedale cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Dovedale cheese fits dishes calling for mild blue.

Frequently Asked Questions

Is Appenzeller Cheese the same as Dovedale cheese?

No, they're distinct cheeses.

Is Appenzeller Cheese similar to Dovedale cheese?

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

Can I substitute Appenzeller Cheese for Dovedale cheese?

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

Does Appenzeller Cheese taste like Dovedale cheese?

Appenzeller Cheese reads as piquant, tangy, while Dovedale cheese is mild 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 Dovedale cheese made of?

Dovedale cheese is made from cow milk (pasteurized).

Which should I choose, Appenzeller Cheese or Dovedale cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Dovedale cheese is soft.