Appenzeller Cheese vs Exmoor Blue Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Exmoor Blue Cheese is soft and made from cow milk.
What Is Appenzeller Cheese?
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.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What's the Difference Between Appenzeller Cheese and Exmoor Blue Cheese?
- Milk treatment: Appenzeller Cheese (Raw), Exmoor Blue Cheese (Unpasteurized)
- Texture: Appenzeller Cheese (Firm), Exmoor Blue Cheese (Soft)
- Rind: Appenzeller Cheese (Washed rind), Exmoor Blue Cheese (Treated with Penicillium candidum)
Side-by-Side Comparison
| Appenzeller Cheese | Exmoor Blue Cheese | |
|---|---|---|
| Country of Origin | Switzerland | — |
| Specific Origin | Appenzell Region | Devon And Somerset, England |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Firm | Soft |
| Rind | Washed rind | Treated with Penicillium candidum |
| Aging | — | 3 to 6 weeks |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Exmoor Blue Cheese?
Their flavor profiles are distinct.
Can You Substitute Appenzeller Cheese for Exmoor Blue Cheese?
In most recipes, Appenzeller Cheese and Exmoor Blue 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.
Which Is Better, Appenzeller Cheese or Exmoor 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 soft profile, Exmoor Blue Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Appenzeller Cheese the same as Exmoor Blue Cheese?
No, they're distinct cheeses.
Is Appenzeller Cheese similar to Exmoor Blue Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for Exmoor Blue Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like Exmoor Blue Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It originates in Switzerland.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
Which should I choose, Appenzeller Cheese or Exmoor Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Exmoor Blue Cheese is soft.