Dorset Blue Cheese vs Red Leicester Cheese

Dorset Blue Cheese is a firm cow-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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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 Dorset Blue Cheese and Red Leicester Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Dorset Blue Cheese (Firm), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Dorset Blue Cheese (12 to 20 weeks), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Red Leicester Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Red Leicester Cheese brings caramel, sweet character. More specifically, Dorset Blue Cheese shows piquant like other blue cheeses, not excessively strong, 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. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Dorset Blue Cheese for Red Leicester Cheese?

In most recipes, Dorset Blue Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Dorset Blue Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Dorset Blue Cheese similar to Red Leicester Cheese?

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

Can I substitute Dorset Blue Cheese for Red Leicester Cheese?

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

Does Dorset Blue Cheese taste like Red Leicester Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Red Leicester Cheese is caramel, sweet.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

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, Dorset Blue Cheese or Red Leicester Cheese?

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