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Appenzeller Cheese vs Stilton Cheese

Origin and Certification

Appenzeller Cheese originates from Switzerland, specifically from Appenzell region. It is not classified as a protected cheese. Stilton Cheese comes from United Kingdom, specifically from Nottinghamshire, Leicestershire, Derbyshire. It is certified with designations including PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Appenzeller Cheese's composition reveals that the fat content is not specified . The texture is described as firm. Composition and texture details for Stilton Cheese are not available.

Flavor and Aroma

Appenzeller Cheese's flavor profile is characterized by a general flavor of piquant, tangy . The aroma is not specified.. The flavor and aroma details of Stilton Cheese are not available.

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. Detailed information on the appearance and aging of Stilton Cheese is not available.

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind, and it uses an unspecified type rennet. Information on the rind and rennet type of Stilton Cheese is not provided.

Appenzeller Cheese Stilton Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Appenzell region Nottinghamshire, Leicestershire, Derbyshire
Certification None PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Raw
Rind Washed rind
Texture Firm
Flavor Piquant, tangy
Colors Pale yellow
Forms Wheel