All Comparisons

Edam Cheese vs Red Leicester Cheese

Edam Cheese

Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.

Red Leicester Cheese

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

Comparing the Two Cheeses

Milk Type and Treatment

Edam Cheese is made with cow milk that is typically pasteurized. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

Composition and Texture

Edam's texture can be described as "rubber-textured to crystalline". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Edam Cheese has a sweet, milky, nutty, buttery flavor. Red Leicester's aroma can be described as "mild".

Appearance and Aging

Edam Cheese's appearance is colored red , is available in round and is aged 3 months to longer . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .

Rind and Rennet Type

Edam Cheese's rind is described as smooth, waxed . Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Edam Cheese Red Leicester Cheese
Country of Origin Netherlands United Kingdom
Specific Origin North of Holland Leicestershire
Milk Type Cow's Milk Cow's milk
Milk Treatment Mostly pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content Medium
Rind Smooth, waxed Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Rubber-textured to crystalline Hard, similar to Cheddar but more moist, crumbly
Flavor Sweet, milky, nutty, buttery
Aroma Mild
Colors Red Reddish-orange
Forms Round Traditional cylindrical, industrial block
Age 3 months to longer 6 months (traditional), varies for industrial
Rennet Type Animal
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