Carre de l'Est Cheese vs Red Leicester Cheese

Carre de l'Est Cheese is a soft cow-milk cheese from France, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Carre de l'Est Cheese?

Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.

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 Carre de l'Est Cheese and Red Leicester Cheese?

• Origin: Carre de l'Est Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Carre de l'Est Cheese (pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Carre de l'Est Cheese (Soft), Red Leicester Cheese (Hard, crumbly)
• Rind: Carre de l'Est Cheese (washed), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Carre de l'Est Cheese (5 weeks), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Carre de l'Est Cheese (smokey), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Carre de l'Est Cheese Taste Like Red Leicester Cheese?

Carre de l'Est Cheese reads as smokey, while Red Leicester Cheese brings caramel, sweet character. Aging plays into this as well. Carre de l'Est Cheese at 5 weeks develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Carre de l'Est Cheese for Red Leicester Cheese?

In most recipes, Carre de l'Est Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for hard, crumbly. Flavor-wise, Carre de l'Est Cheese reads as smokey while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Carre de l'Est 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 cheese, go with Carre de l'Est Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Carre de l'Est Cheese suits recipes that want smokey notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Carre de l'Est Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Carre de l'Est Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Carre de l'Est Cheese is typically aged 5 weeks, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Carre de l'Est Cheese similar to Red Leicester Cheese?

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

Can I substitute Carre de l'Est Cheese for Red Leicester Cheese?

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

Does Carre de l'Est Cheese taste like Red Leicester Cheese?

Carre de l'Est Cheese reads as smokey, while Red Leicester Cheese is caramel, sweet.

What is Carre de l'Est Cheese made of?

Carre de l'Est Cheese is made from cow milk (pasteurized). It's typically aged 5 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, Carre de l'Est Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Carre de l'Est Cheese is soft, while Red Leicester Cheese is hard, crumbly.