All Comparisons

Gruyère Cheese vs Red Leicester Cheese

Gruyère Cheese

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.

Red Leicester Cheese

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Gruyère Cheese has a AOP (2007). Red Leicester is not a protected cheese.

Milk Type and Treatment

Gruyère Cheese is made with cow milk that is typically raw. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

Composition and Texture

Gruyère Cheese 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.. Gruyère's texture can be described as "dense, moister". Red Leicester Cheese has a fat content of high and a moisture content of approximately 35-37%, characteristic of its dense texture.. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy". Red Leicester's aroma can be described as "mild".

Appearance and Aging

Gruyère Cheese's appearance is colored varies , is available in cylindrical and is aged 5 months to 24+ . 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

Gruyère Cheese's rind is described as natural, orangy and uses animal rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Gruyère Cheese Red Leicester Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Switzerland, specifically the Gruyère region. Leicestershire
Certification AOP (2007) None
Milk Type Cow’s milk Cow's milk
Milk Treatment Raw 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 Natural, orangy Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Dense, moister Hard, similar to Cheddar but more moist, crumbly
Flavor Nutty, complex
Aroma Earthy, fruity, possibly barnyardy Mild
Colors Varies Reddish-orange
Forms Cylindrical Traditional cylindrical, industrial block
Age 5 months to 24+ 6 months (traditional), varies for industrial
Rennet Type Animal Animal
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