Camembert Cheese vs Red Leicester Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Red Leicester Cheese?

• Origin: Camembert Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Camembert Cheese (soft, artisan), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Camembert Cheese (Bloomy), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Camembert Cheese (minimum 3 weeks), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

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

Camembert Cheese reads as slightly sour, stronger than brie, while Red Leicester Cheese brings caramel, sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Red Leicester Cheese's mild. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, 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. Camembert Cheese at minimum 3 weeks develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Camembert Cheese for Red Leicester Cheese?

In most recipes, Camembert Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Camembert 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, artisan cheese, go with Camembert Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Camembert Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Camembert Cheese similar to Red Leicester Cheese?

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

Can I substitute Camembert Cheese for Red Leicester Cheese?

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

Does Camembert Cheese taste like Red Leicester Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Camembert Cheese leans buttery, rich, and Red Leicester Cheese is closer to mild.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

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, Camembert Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.