Leicester Cheese vs Roquefort Cheese

Leicester Cheese is a firm, dry, crumbly cow-milk cheese from United Kingdom, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Leicester Cheese (United Kingdom), Roquefort Cheese (France)
• Milk type: Leicester Cheese (cow), Roquefort Cheese (sheep's milk)
• Texture: Leicester Cheese (firm, dry, crumbly), Roquefort Cheese (Moist, very creamy)
• Rind: Leicester Cheese (reddish-orange with a powdery mould), Roquefort Cheese (none)
• Aging: Leicester Cheese (6 to 12 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Leicester Cheese (slightly sweet, mellow, nutty), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Leicester Cheese Taste Like Roquefort Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Roquefort Cheese brings mild to strong character. More specifically, Leicester Cheese shows very mild when young, tangier after six months, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Leicester Cheese at 6 to 12 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Leicester Cheese for Roquefort Cheese?

Leicester Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, dry, crumbly bite and body where the recipe calls for moist, very creamy. Flavor-wise, Leicester Cheese reads as slightly sweet, mellow, nutty while Roquefort Cheese brings mild to strong notes.

Which Is Better, Leicester Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Leicester Cheese suits recipes that want slightly sweet, mellow, nutty notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Leicester Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Leicester Cheese originates in United Kingdom, while Roquefort Cheese comes from France. Leicester Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Leicester Cheese is typically aged 6 to 12 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Leicester Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Leicester Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Leicester Cheese taste like Roquefort Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Roquefort Cheese is mild to strong.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Leicester Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Leicester Cheese is firm, dry, crumbly, while Roquefort Cheese is moist, very creamy.