Langres Cheese vs Red Leicester Cheese

Langres Cheese is a semisoft 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 Langres Cheese?

Langres is a cow's milk cheese from the plateau of Langres in Champagne-Ardenne, France. It is a small cylinder with a Penicillium candidum rind tinted orange by annatto, known for the concave dent in its top called the fontaine.

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 Langres Cheese and Red Leicester Cheese?

• Origin: Langres Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Langres Cheese (unpasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Langres Cheese (Semisoft), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Langres Cheese (Soft, orange), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Langres Cheese (5 weeks), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Langres Cheese (Creamy, nutty), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

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

Langres Cheese reads as creamy, nutty, while Red Leicester Cheese brings caramel, sweet character. On the nose, Langres Cheese offers creamy aromas, contrasted with Red Leicester Cheese's mild. More specifically, Langres Cheese shows characterized by a soft-rind with an orange rind colored by annatto and a naturally formed bowl on the top called the “fontaine.” known for its creamy aromas and hazelnut taste, enhanced by slow maturation of milk and ripening with salt water. can be consumed alone, paired with pinot noir or champagne, or used in recipes like fondue champenoise., 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. Langres Cheese at 5 weeks develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Langres Cheese for Red Leicester Cheese?

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

Which Is Better, Langres Cheese or Red Leicester Cheese?

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

Frequently Asked Questions

Is Langres Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Langres Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Langres Cheese is typically aged 5 weeks, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Langres Cheese similar to Red Leicester Cheese?

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

Can I substitute Langres Cheese for Red Leicester Cheese?

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

Does Langres Cheese taste like Red Leicester Cheese?

Langres Cheese reads as creamy, nutty, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Langres Cheese leans creamy aromas, and Red Leicester Cheese is closer to mild.

What is Langres Cheese made of?

Langres Cheese is made from cow milk (unpasteurized). It's typically aged 5 weeks. 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, Langres Cheese or Red Leicester Cheese?

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