Fourme de Montbrison Cheese vs Red Leicester Cheese

Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

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 Fourme de Montbrison Cheese and Red Leicester Cheese?

• Origin: Fourme de Montbrison Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Red Leicester Cheese (Hard, crumbly)
• Rind: Fourme de Montbrison Cheese (Fine orangey rind), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Fourme de Montbrison Cheese (Mild, refined), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Red Leicester Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Red Leicester Cheese brings caramel, sweet character. On the nose, Fourme de Montbrison Cheese offers mountainous terrain, heather, gentian, contrasted with Red Leicester Cheese's mild. More specifically, Fourme de Montbrison Cheese shows dry texture, discreetly blue-veined, marbled aspect, 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. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Fourme de Montbrison Cheese for Red Leicester Cheese?

In most recipes, Fourme de Montbrison Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for hard, crumbly. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Fourme de Montbrison Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Fourme de Montbrison Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Fourme de Montbrison Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Fourme de Montbrison Cheese similar to Red Leicester Cheese?

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

Can I substitute Fourme de Montbrison Cheese for Red Leicester Cheese?

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

Does Fourme de Montbrison Cheese taste like Red Leicester Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Fourme de Montbrison Cheese leans mountainous terrain, heather, gentian, and Red Leicester Cheese is closer to mild.

What is Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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, Fourme de Montbrison Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Red Leicester Cheese is hard, crumbly.