Blue Vein (Australian) Cheese vs Red Leicester Cheese

Blue Vein (Australian) Cheese is a semi-soft, blue-veined cow-milk cheese from Australia, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Blue Vein (Australian) Cheese?

Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.

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 Blue Vein (Australian) Cheese and Red Leicester Cheese?

• Origin: Blue Vein (Australian) Cheese (Australia), Red Leicester Cheese (United Kingdom)
• Texture: Blue Vein (Australian) Cheese (Semi-soft, blue-veined), Red Leicester Cheese (Hard, crumbly)
• Rind: Blue Vein (Australian) Cheese (natural), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Taste: Blue Vein (Australian) Cheese (salty, sharp), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Vein (Australian) Cheese Taste Like Red Leicester Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Red Leicester Cheese brings caramel, sweet character. On the nose, Blue Vein (Australian) Cheese offers stinky, strong, contrasted with Red Leicester Cheese's mild.

Can You Substitute Blue Vein (Australian) Cheese for Red Leicester Cheese?

In most recipes, Blue Vein (Australian) Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for hard, crumbly. Flavor-wise, Blue Vein (Australian) Cheese reads as salty, sharp while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Blue Vein (Australian) Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Blue Vein (Australian) Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Blue Vein (Australian) Cheese suits recipes that want salty, sharp notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Blue Vein (Australian) Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Blue Vein (Australian) Cheese originates in Australia, while Red Leicester Cheese comes from United Kingdom.

Is Blue Vein (Australian) Cheese similar to Red Leicester Cheese?

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

Can I substitute Blue Vein (Australian) Cheese for Red Leicester Cheese?

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

Does Blue Vein (Australian) Cheese taste like Red Leicester Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Blue Vein (Australian) Cheese leans stinky, strong, and Red Leicester Cheese is closer to mild.

What is Blue Vein (Australian) Cheese made of?

Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.

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, Blue Vein (Australian) Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Vein (Australian) Cheese is semi-soft, blue-veined, while Red Leicester Cheese is hard, crumbly.