Leicester Cheese vs Reblochon Cheese

Leicester Cheese is a firm, dry, crumbly cow-milk cheese from United Kingdom, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

What Is Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Leicester Cheese and Reblochon Cheese?

• Origin: Leicester Cheese (United Kingdom), Reblochon Cheese (France)
• Texture: Leicester Cheese (firm, dry, crumbly), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Leicester Cheese (reddish-orange with a powdery mould), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Leicester Cheese (6 to 12 months), Reblochon Cheese (3 to 4 months)
• Taste: Leicester Cheese (slightly sweet, mellow, nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Leicester Cheese Taste Like Reblochon Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Leicester Cheese shows very mild when young, tangier after six months, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Leicester Cheese at 6 to 12 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Leicester Cheese for Reblochon Cheese?

In most recipes, Leicester Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm, dry, crumbly bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Leicester Cheese reads as slightly sweet, mellow, nutty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Leicester Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, dry, crumbly cheese, go with Leicester Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Leicester Cheese suits recipes that want slightly sweet, mellow, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Leicester Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Leicester Cheese originates in United Kingdom, while Reblochon Cheese comes from France. Aging also differs: Leicester Cheese is typically aged 6 to 12 months, Reblochon Cheese 3 to 4 months.

Is Leicester Cheese similar to Reblochon Cheese?

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

Can I substitute Leicester Cheese for Reblochon Cheese?

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

Does Leicester Cheese taste like Reblochon Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Reblochon Cheese is creamy, nutty.

What is Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Leicester Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Leicester Cheese is firm, dry, crumbly, while Reblochon Cheese is ivory-colored, creamy and supple.