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Gouda Cheese vs Red Leicester Cheese

Origin and Certification

Gouda Cheese originates from Netherlands, specifically from Southern 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

Gouda Cheese can be made out of milk from cow’s milk and is typically 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

Gouda Cheese's composition reveals that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies. 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

Gouda Cheese's flavor profile is characterized by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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

Gouda Cheese's appearance can be described by its color, which is yellow, and it is available in large wheels. This variety is aged varies. 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

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

Gouda Cheese Red Leicester Cheese
Country of Origin Netherlands United Kingdom
Specific Origin Southern Holland Leicestershire
Milk Type Cow’s milk Cow's milk
Milk Treatment Pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content Reduced by scalding Medium
Rind Durable Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Varies Hard, similar to Cheddar but more moist, crumbly
Flavor Sweet to nutty Annatto for distinctive red color
Flavor Notes Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch. Mild
Aroma Reddish-orange
Colors Yellow Traditional cylindrical, industrial block
Forms Large wheels 6 months (traditional), varies for industrial
Age Varies Animal
Rennet Type No