All Comparisons

Stilton Cheese vs Appenzeller Cheese

Stilton Cheese

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.

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


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

Milk Type and Treatment

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

Composition and Texture

Appenzeller's texture can be described as "firm".

Flavor and Aroma

Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Appenzeller Cheese has a color of pale yellow and comes in wheel .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind .

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