Appenzeller Cheese vs Roquefort Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Appenzeller Cheese and Roquefort Cheese?

• Origin: Appenzeller Cheese (Switzerland), Roquefort Cheese (France)
• Milk type: Appenzeller Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Appenzeller Cheese (Raw), Roquefort Cheese (unpasteurized)
• Texture: Appenzeller Cheese (Firm), Roquefort Cheese (Moist, very creamy)
• Rind: Appenzeller Cheese (Washed rind), Roquefort Cheese (none)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Appenzeller Cheese (Piquant, tangy), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Roquefort Cheese?

Appenzeller Cheese reads as piquant, tangy, while Roquefort Cheese brings mild to strong character. On the nose, Appenzeller Cheese offers strong, contrasted with Roquefort Cheese's sweet. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Appenzeller Cheese for Roquefort Cheese?

Appenzeller Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for moist, very creamy. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Roquefort Cheese brings mild to strong notes.

Which Is Better, Appenzeller Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Appenzeller Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Roquefort Cheese comes from France. Appenzeller Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Appenzeller Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Roquefort Cheese?

Appenzeller Cheese reads as piquant, tangy, while Roquefort Cheese is mild to strong. Aromas also diverge. Appenzeller Cheese leans strong, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Appenzeller Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Roquefort Cheese is moist, very creamy.