All Comparisons

Wensleydale Cheese vs Appenzeller Cheese

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

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. Wensleydale Cheese has a . Appenzeller is not a protected cheese.

Milk Type and Treatment

Wensleydale Cheese is made with cow milk that is typically other. Appenzeller Cheese is made with cow milk that is typically raw.

Composition and Texture

Wensleydale's texture can be described as "firm and crumbly". Appenzeller's texture can be described as "firm".

Flavor and Aroma

Wensleydale Cheese has a fresh, lemony tang flavor. Appenzeller Cheese has a piquant, tangy flavor.

Appearance and Aging

Wensleydale Cheese's appearance is colored creamy white and is aged 1 to 4 months old . 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 .

Wensleydale Cheese Appenzeller Cheese
Country of Origin United Kingdom Switzerland
Specific Origin Yorkshire Dales Appenzell region
Certification None
Milk Type Cow’s milk Cow's milk
Milk Treatment Pressed Raw
Rind Washed rind
Texture Firm and crumbly Firm
Flavor Fresh, lemony tang Piquant, tangy
Colors Creamy white Pale yellow
Forms Wheel
Age 1 to 4 months old
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