Queso de Burgos vs Red Leicester Cheese
Queso de Burgos
Red Leicester Cheese
Queso de Burgos is a fresh, slightly grainy or buttery, elastic, slightly fatty cow and sheep-milk cheese from Spain, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.
What Is Queso de Burgos?
Queso de Burgos is a fresh white cheese from the province of Burgos, Spain, eaten within days of being made. Once a sheep's milk cheese sold at the Burgos market, it received EU Protected Geographical Indication status in September 2025.
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 Queso de Burgos and Red Leicester Cheese?
- Origin: Queso de Burgos (Spain), Red Leicester Cheese (United Kingdom)
- Milk type: Queso de Burgos (Cow’s and sheep’s milk), Red Leicester Cheese (cow's milk)
- Milk treatment: Queso de Burgos (Pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
- Texture: Queso de Burgos (Fresh, slightly grainy or buttery, elastic, slightly fatty), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
- Rind: Queso de Burgos (None), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
- Aging: Queso de Burgos (Fresh, not matured), Red Leicester Cheese (6 months (traditional), varies for industrial)
- Taste: Queso de Burgos (Mild, milky, and slightly sweet), Red Leicester Cheese (caramel, sweet)
Side-by-Side Comparison
| Queso de Burgos | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | Spain | United Kingdom |
| Specific Origin | Province Of Burgos | Leicestershire |
| Milk Type | Cow’s and sheep’s milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Texture | Fresh, slightly grainy or buttery, elastic, slightly fatty | Hard, similar to Cheddar but more moist, crumbly |
| Rind | None | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Aging | Fresh, not matured | 6 months (traditional), varies for industrial |
| Taste | Mild, milky, and slightly sweet | Caramel, sweet |
Taste Comparison: Does Queso de Burgos Taste Like Red Leicester Cheese?
Queso de Burgos reads as mild, milky, and slightly sweet, while Red Leicester Cheese brings caramel, sweet character. On the nose, Queso de Burgos offers smells of fresh milk; varies in intensity based on sheep’s milk content, contrasted with Red Leicester Cheese's mild. More specifically, Queso de Burgos shows slightly salty or not salty, no acidity or bitterness; varying intensity of sheep’s milk aftertaste depending on type, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Queso de Burgos at fresh, not matured develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.
Can You Substitute Queso de Burgos for Red Leicester Cheese?
Queso de Burgos can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh, slightly grainy or buttery, elastic, slightly fatty bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Queso de Burgos reads as mild, milky, and slightly sweet while Red Leicester Cheese brings caramel, sweet notes.
Which Is Better, Queso de Burgos or Red Leicester Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh, slightly grainy or buttery, elastic, slightly fatty cheese, go with Queso de Burgos. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Queso de Burgos suits recipes that want mild, milky, and slightly sweet notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.
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Frequently Asked Questions
Is Queso de Burgos the same as Red Leicester Cheese?
No, they're distinct cheeses. Queso de Burgos originates in Spain, while Red Leicester Cheese comes from United Kingdom. Queso de Burgos is made from cow and sheep milk; Red Leicester Cheese uses cow. Aging also differs: Queso de Burgos is typically aged fresh, not matured, Red Leicester Cheese 6 months (traditional), varies for industrial.
Is Queso de Burgos similar to Red Leicester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Burgos for Red Leicester Cheese?
You can, but expect a shift in richness and milk character.
Does Queso de Burgos taste like Red Leicester Cheese?
Queso de Burgos reads as mild, milky, and slightly sweet, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Queso de Burgos leans smells of fresh milk; varies in intensity based on sheep’s milk content, and Red Leicester Cheese is closer to mild.
What is Queso de Burgos made of?
Queso de Burgos is made from cow and sheep milk (pasteurized). It's typically aged fresh, not matured. It originates in Spain.
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, Queso de Burgos or Red Leicester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Burgos is fresh, slightly grainy or buttery, elastic, slightly fatty, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.