Butterkase Cheese vs Red Leicester Cheese

Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Butterkase Cheese?

Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.

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 Butterkase Cheese and Red Leicester Cheese?

• Origin: Butterkase Cheese (Austria and Germany), Red Leicester Cheese (United Kingdom)
• Milk treatment: Butterkase Cheese (pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Butterkase Cheese (Semi-soft), Red Leicester Cheese (Hard, crumbly)
• Rind: Butterkase Cheese (natural), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Butterkase Cheese (brief), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Butterkase Cheese (buttery, mild), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

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

Butterkase Cheese reads as buttery, mild, while Red Leicester Cheese brings caramel, sweet character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, 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. Butterkase Cheese at brief develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Butterkase Cheese for Red Leicester Cheese?

In most recipes, Butterkase 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 bite and body where the recipe calls for hard, crumbly. Flavor-wise, Butterkase Cheese reads as buttery, mild while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Butterkase 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 cheese, go with Butterkase Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Butterkase Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Butterkase Cheese is typically aged brief, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Butterkase Cheese similar to Red Leicester Cheese?

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

Can I substitute Butterkase Cheese for Red Leicester Cheese?

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

Does Butterkase Cheese taste like Red Leicester Cheese?

Butterkase Cheese reads as buttery, mild, while Red Leicester Cheese is caramel, sweet.

What is Butterkase Cheese made of?

Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.

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, Butterkase Cheese or Red Leicester Cheese?

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