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Cheddar Cheese vs Red Leicester Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Cheddar Cheese Red Leicester Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Southwest (Somerset, Gloucester) Leicestershire
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow's milk
Milk Treatment Raw, Thermized, Pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content At least 50% fat in dry matter High
Moisture Content Up to 39% Medium
Rind Varies (natural, cloth, wax, plastic) Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Varies (rubbery to friable and crystalline) Hard, similar to Cheddar but more moist, crumbly
Flavor Mild to sharp, buttery to brothy and savory Annatto for distinctive red color
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Mild
Aroma Varies Reddish-orange
Colors Natural or dyed orange Traditional cylindrical, industrial block
Forms Tiny truckles to 650-pound blocks 6 months (traditional), varies for industrial
Age A few months to several years Animal
Rennet Type No