Abertam Cheese vs Red Leicester Cheese

Abertam Cheese is a hard sheep-milk cheese from Czech Republic, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Abertam Cheese?

Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.

What Is Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Abertam Cheese and Red Leicester Cheese?

• Origin: Abertam Cheese (Czech Republic), Red Leicester Cheese (United Kingdom)
• Milk type: Abertam Cheese (Sheep's milk), Red Leicester Cheese (Cow's milk)
• Texture: Abertam Cheese (Hard), Red Leicester Cheese (Hard, crumbly)
• Rind: Abertam Cheese (natural), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Abertam Cheese (2 months), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Abertam Cheese (acidic, strong, tangy), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Abertam Cheese Taste Like Red Leicester Cheese?

Abertam Cheese reads as acidic, strong, tangy, while Red Leicester Cheese brings caramel, sweet character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Abertam Cheese for Red Leicester Cheese?

Abertam Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for hard, crumbly. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Abertam Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Abertam Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Abertam Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Red Leicester Cheese comes from United Kingdom. Abertam Cheese is made from sheep milk; Red Leicester Cheese uses cow. Aging also differs: Abertam Cheese is typically aged 2 months, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Abertam Cheese similar to Red Leicester Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Abertam Cheese for Red Leicester Cheese?

You can, but expect a shift in richness and milk character.

Does Abertam Cheese taste like Red Leicester Cheese?

Abertam Cheese reads as acidic, strong, tangy, while Red Leicester Cheese is caramel, sweet.

What is Abertam Cheese made of?

Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.

What is Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Abertam Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, while Red Leicester Cheese is hard, crumbly.