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Gruyère Cheese vs Red Leicester Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Gruyère Cheese's composition reveals that it has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of approximately 35-37%, characteristic of its dense texture.. 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

The flavor and aroma details of Gruyère Cheese are not available. 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

Detailed information on the appearance and aging of Gruyère Cheese is not available. 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

Information on the rind and rennet type of Gruyère Cheese is not provided. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Gruyère Cheese Red Leicester Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Switzerland, specifically the Gruyère region. Leicestershire
Certification None
Milk Type Cow's milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. High
Moisture Content Approximately 35-37%, characteristic of its dense texture. Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Hard, similar to Cheddar but more moist, crumbly
Flavor Annatto for distinctive red color
Flavor Notes Mild
Aroma Reddish-orange
Colors Traditional cylindrical, industrial block
Forms 6 months (traditional), varies for industrial
Age Animal
Rennet Type No