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Appenzeller Cheese vs Roquefort Cheese
Appenzeller Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Roquefort Cheese, including:
- "What is the difference between Appenzeller Cheese and Roquefort Cheese?"
- "Is Appenzeller Cheese and Roquefort Cheese the same?"
- "How does Appenzeller Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Appenzeller Cheese compare to Roquefort Cheese?"
- "Is Appenzeller Cheese or Roquefort Cheese better?"
Appenzeller Cheese Overview
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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Appenzeller Cheese comes from Switzerland. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Appenzeller is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Appenzeller Cheese is made with cow milk that is typically raw. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Appenzeller's texture can be described as "firm". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Roquefort Cheese has a color of 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 . Roquefort Cheese uses animal rennet.
Ranking
Appenzeller is ranked #87 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Appenzeller | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Appenzeller and Roquefort pages.
Side-by-Side Comparison Table
| Appenzeller Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Appenzell Region | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Rind | Washed rind | Not Specified |
| Texture | Firm | Moist, very creamy |
| Taste | Piquant, tangy | Mild to strong |
| Aroma | Strong | Sweet |
| Colors | Pale yellow | Blue-veined |
| Forms | Wheel | Wheels, wrapped in impermeable foil |
| Age | Not Specified | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a firm cheese, go for Appenzeller. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
