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Colby Cheese vs Red Leicester Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. 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

Colby Cheese can be made out of milk from whole milk and is typically 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

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. 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

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. 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

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. 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

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Colby Cheese Red Leicester Cheese
Country of Origin United States United Kingdom
Specific Origin Colby, Wisconsin Leicestershire
Milk Type Whole Milk Cow's milk
Milk Treatment Pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content ~31–32% (total weight basis) High
Moisture Content 40% Medium
Rind None Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Slightly curdy, softer Hard, similar to Cheddar but more moist, crumbly
Flavor Mild, milky Annatto for distinctive red color
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Mild
Aroma Reddish-orange
Colors Orange Traditional cylindrical, industrial block
Forms Longhorn, minihorn, blocks, shreds, Colby Jack 6 months (traditional), varies for industrial
Age < 3 months Animal
Rennet Type No