Langres Cheese vs Red Leicester Cheese
In this article, we’ll explore the answers to the most common questions about Langres Cheese and Red Leicester Cheese, including:
- "What is the difference between Langres Cheese and Red Leicester Cheese?"
- "Is Langres Cheese and Red Leicester Cheese the same?"
- "How does Langres Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Langres Cheese compare to Red Leicester Cheese?"
- "Is Langres Cheese or Red Leicester Cheese better?"
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
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
Ranking
Langres is ranked #86 out of 375 types.
Red Leicester is ranked #115 out of 375 types.
Country of Origin
Langres Cheese comes from France. 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. Langres Cheese has a PDO (2009). Red Leicester is not a protected cheese.
Milk Type and Treatment
Langres Cheese is made with cow milk. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Langres's texture can be described as "semisoft". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Flavor and Aroma
Langres Cheese has a creamy, nutty flavor. Langres's aroma can be described as "creamy aromas". Red Leicester's aroma can be described as "mild".
Appearance and Aging
Langres Cheese's appearance is colored orange and is available in cylindrical . 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
Langres Cheese's rind is described as soft, orange . Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Side-by-Side Comparison Table
Langres Cheese | Red Leicester Cheese | |
---|---|---|
Country of Origin | France | United Kingdom |
Specific Origin | Plateau de Langres, Champagne region | Leicestershire |
Certification | PDO (2009) | None |
Milk Type | Cow’s milk | Cow's milk |
Milk Treatment | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) | |
Fat Content | High | |
Moisture Content | Medium | |
Rind | Soft, orange | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
Texture | Semisoft | Hard, similar to Cheddar but more moist, crumbly |
Flavor | Creamy, nutty | |
Aroma | Creamy aromas | Mild |
Colors | Orange | Reddish-orange |
Forms | Cylindrical | Traditional cylindrical, industrial block |
Age | 6 months (traditional), varies for industrial | |
Rennet Type | Animal |