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Emmental Cheese vs Red Leicester Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw 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

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. 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

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Emmental Cheese Red Leicester Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Emmental, Canton of Bern Leicestershire
Certification PDO (2004) None
Milk Type Raw Cow's Milk Cow's milk
Milk Treatment Raw Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Minimum of 45% (dry matter) High
Moisture Content Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Hard or medium-hard Hard, similar to Cheddar but more moist, crumbly
Flavor Nutty, sweet Annatto for distinctive red color
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Mild
Aroma Reddish-orange
Colors Yellow Traditional cylindrical, industrial block
Forms Round loaves 6 months (traditional), varies for industrial
Age 4 months to over 1 year Animal
Rennet Type No