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Edam Cheese vs Red Leicester Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. 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

Edam Cheese can be made out of milk from cow's milk and is typically mostly 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

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to 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

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

Edam Cheese's rind is described as smooth, waxed, and it uses an unspecified type rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

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 Annatto for distinctive red color
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Mild
Aroma Reddish-orange
Colors Red Traditional cylindrical, industrial block
Forms Round 6 months (traditional), varies for industrial
Age 3 months to longer Animal
Rennet Type No