All Comparisons

Roquefort Cheese vs Appenzeller Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

Appenzeller Cheese

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.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Appenzeller is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Appenzeller Cheese is made with cow milk that is typically raw.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Appenzeller's texture can be described as "firm".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Appenzeller Cheese has a color of pale yellow and comes in wheel .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Appenzeller Cheese's rind is described as washed rind .

Roquefort Cheese Appenzeller Cheese
Country of Origin France Switzerland
Specific Origin Roquefort-sur-Soulzon, south of France Appenzell region
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's milk
Milk Treatment Raw Raw
Rind Washed rind
Texture Moist, very creamy Firm
Flavor Mild to strong Piquant, tangy
Colors Blue-veined Pale yellow
Forms Wheels, wrapped in impermeable foil Wheel
Age Minimum of 90 days, average of 5 months
Rennet Type Animal