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Appenzeller Cheese vs Roquefort Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Appenzeller Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Appenzeller Cheese's appearance can be described by its color, which is pale yellow, and it is available in wheel. This variety is aged for an unspecified period. Similarly, Roquefort Cheese features a color that is blue-veined, comes in wheels, wrapped in impermeable foil, and has an aging period of minimum of 90 days, average of 5 months.

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Appenzeller Cheese Roquefort Cheese
Country of Origin Switzerland France
Specific Origin Appenzell region Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's milk Sheep’s milk
Milk Treatment Raw Raw
Rind Washed rind
Texture Firm Moist, very creamy
Flavor Piquant, tangy Mild to strong
Flavor Notes Buttercream smooth to salty and sharp
Colors Pale yellow Blue-veined
Forms Wheel Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal