Blue Cheese vs Leicester Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Leicester Cheese is firm, dry, crumbly and made from cow milk, originating in United Kingdom.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

What's the Difference Between Blue Cheese and Leicester Cheese?

• Origin: Blue Cheese (France), Leicester Cheese (United Kingdom)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Leicester Cheese (cow)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Leicester Cheese (firm, dry, crumbly)
• Rind: Blue Cheese (Natural), Leicester Cheese (reddish-orange with a powdery mould)
• Aging: Blue Cheese (Typically aged 2-6 months), Leicester Cheese (6 to 12 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Leicester Cheese (slightly sweet, mellow, nutty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Leicester Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Leicester Cheese brings slightly sweet, mellow, nutty character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Leicester Cheese leans toward very mild when young, tangier after six months. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Leicester Cheese at 6 to 12 months.

Can You Substitute Blue Cheese for Leicester Cheese?

Blue Cheese can stand in for Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for firm, dry, crumbly. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Leicester Cheese brings slightly sweet, mellow, nutty notes.

Which Is Better, Blue Cheese or Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a firm, dry, crumbly profile, Leicester Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Leicester Cheese fits dishes calling for slightly sweet, mellow, nutty.

Frequently Asked Questions

Is Blue Cheese the same as Leicester Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Leicester Cheese comes from United Kingdom. Blue Cheese is made from cow, goat, or sheep milk; Leicester Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Leicester Cheese 6 to 12 months.

Is Blue Cheese similar to Leicester Cheese?

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

Can I substitute Blue Cheese for Leicester Cheese?

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

Does Blue Cheese taste like Leicester Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Leicester Cheese is slightly sweet, mellow, nutty.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

Which should I choose, Blue Cheese or Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Leicester Cheese is firm, dry, crumbly.