, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Feta Cheese vs Red Leicester Cheese
Feta Cheese
Red Leicester Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Red Leicester Cheese, including:
- "What is the difference between Feta Cheese and Red Leicester Cheese?"
- "Is Feta Cheese and Red Leicester Cheese the same?"
- "How does Feta Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Feta Cheese compare to Red Leicester Cheese?"
- "Is Feta Cheese or Red Leicester Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Red Leicester Cheese Overview
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
Country of Origin
Feta Cheese comes from Greece. Red Leicester Cheese originated from United Kingdom.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Red Leicester is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Red Leicester Cheese has a fat content of high and a moisture content of high. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Red Leicester Cheese has a caramel, sweet taste. Red Leicester's aroma can be described as "mild".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 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
Feta Cheese's rind is described as none . Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Ranking
Feta is ranked #29 out of 996 types based on community views. Red Leicester is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Feta | Red Leicester | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Red Leicester pages.
Side-by-Side Comparison Table
| Feta Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | Greece | United Kingdom |
| Specific Origin | Throughout Greece | Leicestershire |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Fat Content | Not Specified | High |
| Moisture Content | High | Medium |
| Rind | None | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Texture | Soft, white, aged in brine | Hard, similar to Cheddar but more moist, crumbly |
| Taste | Sharp to mild | Caramel, sweet |
| Aroma | Nutty, strong | Mild |
| Colors | White | Reddish-orange |
| Forms | Blocks submerged in brine, barrels | Traditional cylindrical, industrial block |
| Age | 2 months to longer | 6 months (traditional), varies for industrial |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a hard, similar to cheddar but more moist, crumbly consistency, Red Leicester might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Red Leicester offers a caramel, sweet profile, ideal for different meals.
