Lor Cheese vs Red Leicester Cheese

Q: Is Lor Cheese the same as Red Leicester Cheese?

No. Lor Cheese and Red Leicester Cheese are distinct cheeses from Iran and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Lor Cheese for Red Leicester Cheese?

In most recipes you can swap Lor Cheese for Red Leicester Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Lor Cheese or Red Leicester Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Lor Cheese is a soft cheese from Iran, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

What Is 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.

What's the Difference Between Lor Cheese and Red Leicester Cheese?

Origin: Lor Cheese (Iran), Red Leicester Cheese (United Kingdom)
Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Red Leicester Cheese (cow's milk)
Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
Texture: Lor Cheese (Soft), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
Aging: Lor Cheese (Fresh), Red Leicester Cheese (6 months (traditional), varies for industrial)
Taste: Lor Cheese (Slightly sweet cream), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

	Lor Cheese	Red Leicester Cheese
Country of Origin	Iran	United Kingdom
Specific Origin	Azerbaijan And Kurdistan Provinces	Leicestershire
Milk Type	Whey (from semihard cheeses like Peche)	Cow's milk
Milk Treatment	Heated at ~212°F (100°C) for 30 minutes	Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Texture	Soft	Hard, similar to Cheddar but more moist, crumbly
Rind	—	Clothbound (Sparkenhoe Farm), Plastic (industrial)
Aging	Fresh	6 months (traditional), varies for industrial
Taste	Slightly sweet cream	Caramel, sweet

Taste Comparison: Does Lor Cheese Taste Like Red Leicester Cheese?

Lor Cheese reads as slightly sweet cream, while Red Leicester Cheese brings caramel, sweet character. On the nose, Lor Cheese offers no particular smell, contrasted with Red Leicester Cheese's mild. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Lor Cheese for Red Leicester Cheese?

Lor Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Lor Cheese reads as slightly sweet cream while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Lor Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Lor Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Lor Cheese originates in Iran, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Lor Cheese is typically aged fresh, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Lor Cheese similar to Red Leicester Cheese?

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

Can I substitute Lor Cheese for Red Leicester Cheese?

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

Does Lor Cheese taste like Red Leicester Cheese?

Lor Cheese reads as slightly sweet cream, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Lor Cheese leans no particular smell, and Red Leicester Cheese is closer to mild.

What is Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

What is Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Lor Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.