Époisses Cheese vs Red Leicester Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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 Époisses Cheese and Red Leicester Cheese?

• Origin: Époisses Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Époisses Cheese (raw or pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Époisses Cheese (Soft and creamy), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Époisses Cheese (Washed-rind), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Époisses Cheese (Minimum of 28 days), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Red Leicester Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Red Leicester Cheese brings caramel, sweet character. On the nose, Époisses Cheese offers undergrowth, contrasted with Red Leicester Cheese's mild. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, 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. Époisses Cheese at minimum of 28 days develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Époisses Cheese for Red Leicester Cheese?

In most recipes, Époisses Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and creamy bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Époisses Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Époisses Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Époisses Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Époisses Cheese similar to Red Leicester Cheese?

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

Can I substitute Époisses Cheese for Red Leicester Cheese?

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

Does Époisses Cheese taste like Red Leicester Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Époisses Cheese leans undergrowth, and Red Leicester Cheese is closer to mild.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

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, Époisses Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.