Edam Cheese vs Leicester Cheese

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Leicester Cheese is semi-hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

What Is Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

What's the Difference Between Edam Cheese and Leicester Cheese?

• Origin: Edam Cheese (Netherlands), Leicester Cheese (United Kingdom)
• Texture: Edam Cheese (Semi-hard, elastic), Leicester Cheese (Semi-hard, crumbly)
• Rind: Edam Cheese (Smooth, waxed), Leicester Cheese (reddish-orange with a powdery mould)
• Aging: Edam Cheese (3 months to longer), Leicester Cheese (6 to 12 months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Leicester Cheese (slightly sweet, mellow, nutty)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Leicester Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Leicester Cheese brings slightly sweet, mellow, nutty character. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Leicester Cheese leans toward very mild when young, tangier after six months. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Leicester Cheese at 6 to 12 months.

Can You Substitute Edam Cheese for Leicester Cheese?

In most recipes, Edam Cheese and Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, elastic bite and body where the recipe calls for semi-hard, crumbly. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Leicester Cheese brings slightly sweet, mellow, nutty notes.

Which Is Better, Edam Cheese or Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, elastic cheese, go with Edam Cheese. For a semi-hard, crumbly profile, Leicester Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Leicester Cheese fits dishes calling for slightly sweet, mellow, nutty.

Frequently Asked Questions

Is Edam Cheese the same as Leicester Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Leicester Cheese comes from United Kingdom. Aging also differs: Edam Cheese is typically aged 3 months to longer, Leicester Cheese 6 to 12 months.

Is Edam Cheese similar to Leicester Cheese?

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

Can I substitute Edam Cheese for Leicester Cheese?

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

Does Edam Cheese taste like Leicester Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Leicester Cheese is slightly sweet, mellow, nutty.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

What is Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

Which should I choose, Edam Cheese or Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Leicester Cheese is semi-hard, crumbly.