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Blue Cheese vs Red Leicester Cheese
Blue Cheese
Red Leicester Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Red Leicester Cheese, including:
- "What is the difference between Blue Cheese and Red Leicester Cheese?"
- "Is Blue Cheese and Red Leicester Cheese the same?"
- "How does Blue Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Blue Cheese compare to Red Leicester Cheese?"
- "Is Blue Cheese or Red Leicester Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Red Leicester Cheese Overview
Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Red Leicester Cheese originated from United Kingdom.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Red Leicester Cheese has a fat content of high and a moisture content of around 30-50%. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Red Leicester Cheese has a caramel, sweet taste. Red Leicester's aroma can be described as "mild".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Red Leicester is ranked #69 out of 996 types based on community views.
Pairing Comparison
| Blue | Red Leicester | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Red Leicester pages.
Side-by-Side Comparison Table
| Blue Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | France | United Kingdom |
| Specific Origin | Not Specified | Leicestershire |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Fat Content | Around 25-35% | High |
| Moisture Content | Around 30-50% | Medium |
| Rind | Natural | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, similar to Cheddar but more moist, crumbly |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Caramel, sweet |
| Aroma | Strong, Pungent, Earthy, Funky | Mild |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Reddish-orange |
| Forms | Wheel, Block, Wedge, Crumbles | Traditional cylindrical, industrial block |
| Age | Typically aged 2-6 months | 6 months (traditional), varies for industrial |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard, similar to cheddar but more moist, crumbly consistency, Red Leicester might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Red Leicester offers a caramel, sweet profile, ideal for different meals.
