Appenzeller Cheese vs Stilton Cheese

Appenzeller Cheese

Stilton Cheese

In this article, we’ll explore the answers to the most common questions about Appenzeller Cheese and Stilton Cheese, including:

  • "What is the difference between Appenzeller Cheese and Stilton Cheese?"
  • "Is Appenzeller Cheese and Stilton Cheese the same?"
  • "How does Appenzeller Cheese compare to Stilton Cheese cheese?"
  • "How does the taste of Appenzeller Cheese compare to Stilton Cheese?"
  • "Is Appenzeller Cheese or Stilton 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.

Stilton Cheese Overview

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Comparing the Two Cheeses

Ranking

Appenzeller is ranked #85 out of 866 types based on community views.

Stilton is ranked #24 out of 866 types based on community views.

Country of Origin

Appenzeller Cheese comes from Switzerland. Stilton Cheese originated from England.

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. Stilton Cheese has a PDO (1996).

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Stilton Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Appenzeller's texture can be described as "firm". Stilton's texture can be described as "hard, blue-veined".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor. Appenzeller's aroma can be described as "strong". Stilton Cheese has a spicy, strong flavor.

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Stilton Cheese has a color of blue-grey .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Stilton Cheese's rind is described as natural .

Side-by-Side Comparison Table

Appenzeller Cheese Stilton Cheese
Country of Origin Switzerland England
Specific Origin Appenzell Region Nottinghamshire, Leicestershire, Derbyshire
Certification None PDO (1996)
Milk Type Cow's milk Cow's milk
Milk Treatment Raw Pasteurized
Rind Washed rind Natural
Texture Firm Hard, blue-veined
Flavor Piquant, tangy Spicy, strong
Aroma Strong None
Colors Pale yellow Blue-grey
Forms Wheel None

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard, blue-veined consistency, Stilton might be the better pick. Appenzeller has a piquant, tangy flavor, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Stilton Cheese to Other Cheeses

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