Graviera Naxou Cheese vs Red Leicester Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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 Graviera Naxou Cheese and Red Leicester Cheese?

• Origin: Graviera Naxou Cheese (Greece), Red Leicester Cheese (United Kingdom)
• Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Red Leicester Cheese (cow's milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Graviera Naxou Cheese (Elastic), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Graviera Naxou Cheese (Smear rind), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Graviera Naxou Cheese (3 months), Red Leicester Cheese (6 months (traditional), varies for industrial)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Red Leicester Cheese?

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Red Leicester Cheese's mild. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, 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. Graviera Naxou Cheese at 3 months develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Graviera Naxou Cheese for Red Leicester Cheese?

Graviera Naxou Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly.

Which Is Better, Graviera Naxou Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Red Leicester Cheese comes from United Kingdom. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Red Leicester Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Graviera Naxou Cheese similar to Red Leicester Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Graviera Naxou Cheese for Red Leicester Cheese?

You can, but expect a shift in richness and milk character.

Does Graviera Naxou Cheese taste like Red Leicester Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

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, Graviera Naxou Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.