Leicester Cheese vs Salers Cheese

Leicester Cheese is a firm, dry, crumbly cow-milk cheese from United Kingdom, while Salers Cheese is firm 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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

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

• Origin: Leicester Cheese (United Kingdom), Salers Cheese (France)
• Texture: Leicester Cheese (firm, dry, crumbly), Salers Cheese (Firm)
• Rind: Leicester Cheese (reddish-orange with a powdery mould), Salers Cheese (Thick gray)
• Aging: Leicester Cheese (6 to 12 months), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Leicester Cheese (slightly sweet, mellow, nutty), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

Taste Comparison: Does Leicester Cheese Taste Like Salers Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Salers Cheese brings strong-tasting character. More specifically, Leicester Cheese shows very mild when young, tangier after six months, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Leicester Cheese at 6 to 12 months develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Leicester Cheese for Salers Cheese?

In most recipes, Leicester Cheese and Salers 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 firm. Flavor-wise, Leicester Cheese reads as slightly sweet, mellow, nutty while Salers Cheese brings strong-tasting notes.

Which Is Better, Leicester Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Leicester Cheese suits recipes that want slightly sweet, mellow, nutty notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Leicester Cheese the same as Salers Cheese?

No, they're distinct cheeses. Leicester Cheese originates in United Kingdom, while Salers Cheese comes from France. Aging also differs: Leicester Cheese is typically aged 6 to 12 months, Salers Cheese minimum of three months, up to forty-five months.

Is Leicester Cheese similar to Salers Cheese?

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

Can I substitute Leicester Cheese for Salers Cheese?

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

Does Leicester Cheese taste like Salers Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Salers Cheese is strong-tasting.

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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Leicester Cheese or Salers Cheese?

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