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.