Caciottone di Norcia Cheese vs Red Leicester Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
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 Caciottone di Norcia Cheese and Red Leicester Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Red Leicester Cheese (cow's milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Red Leicester Cheese (6 months (traditional), varies for industrial)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Red Leicester Cheese (caramel, sweet)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | — | United Kingdom |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Leicestershire |
| Milk Type | Cow's milk and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Texture | Soft and buttery, becoming firmer closer to the rind | Hard, similar to Cheddar but more moist, crumbly |
| Rind | Thin, smooth, and washed | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Aging | 20 to 365 days, depending on ripening type | 6 months (traditional), varies for industrial |
| Taste | Fragrant and aromatic with a creamy aftertaste | Caramel, sweet |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Red Leicester Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Red Leicester Cheese brings caramel, sweet character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Red Leicester Cheese's mild. More specifically, Caciottone di Norcia Cheese shows cream, 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. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.
Can You Substitute Caciottone di Norcia Cheese for Red Leicester Cheese?
Caciottone di Norcia Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Red Leicester Cheese brings caramel, sweet notes.
Which Is Better, Caciottone di Norcia Cheese or Red Leicester Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.
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Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Red Leicester Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Red Leicester Cheese uses cow. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Red Leicester Cheese 6 months (traditional), varies for industrial.
Is Caciottone di Norcia Cheese similar to Red Leicester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Red Leicester Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Red Leicester Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Red Leicester Cheese is closer to mild.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Red Leicester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.