Appenzeller Cheese vs Stilton Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

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

• Origin: Appenzeller Cheese (Switzerland), Stilton Cheese (England)
• Milk treatment: Appenzeller Cheese (Raw), Stilton Cheese (pasteurized)
• Texture: Appenzeller Cheese (Firm), Stilton Cheese (hard, blue-veined)
• Rind: Appenzeller Cheese (Washed rind), Stilton Cheese (natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Stilton Cheese (9 to 12 weeks)
• Taste: Appenzeller Cheese (Piquant, tangy), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Appenzeller Cheese Taste Like Stilton Cheese?

Appenzeller Cheese reads as piquant, tangy, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Stilton Cheese at 9 to 12 weeks.

Can You Substitute Appenzeller Cheese for Stilton Cheese?

In most recipes, Appenzeller Cheese and Stilton Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard, blue-veined. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Stilton Cheese brings spicy, strong notes.

Which Is Better, Appenzeller Cheese or Stilton 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 hard, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while Stilton Cheese fits dishes calling for spicy, strong.

Frequently Asked Questions

Is Appenzeller Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Stilton Cheese comes from England. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Stilton Cheese 9 to 12 weeks.

Is Appenzeller Cheese similar to Stilton Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Stilton Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Stilton Cheese?

Appenzeller Cheese reads as piquant, tangy, while Stilton Cheese is spicy, strong.

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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

Which should I choose, Appenzeller Cheese or Stilton Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Stilton Cheese is hard, blue-veined.