Manchego Cheese vs Red Leicester Cheese

In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Red Leicester Cheese, including:

• "What is the difference between Manchego Cheese and Red Leicester Cheese?"
• "Is Manchego Cheese and Red Leicester Cheese the same?"
• "How does Manchego Cheese compare to Red Leicester Cheese cheese?"
• "How does the taste of Manchego Cheese compare to Red Leicester Cheese?"
• "Is Manchego Cheese or Red Leicester Cheese better?"

Manchego Cheese Overview

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

Red Leicester Cheese Overview

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

Ranking

Manchego is ranked #34 out of 377 types.

Red Leicester is ranked #71 out of 377 types.

Country of Origin

Manchego Cheese comes from Spain. Red Leicester Cheese originated from United Kingdom.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Manchego Cheese has a PDO (1984). Red Leicester is not a protected cheese.

Milk Type and Treatment

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

Composition and Texture

Manchego's texture can be described as "compact". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Manchego Cheese has a slightly acidic flavor. Red Leicester's aroma can be described as "mild".

Appearance and Aging

Manchego Cheese's appearance is colored white to yellowish ivory , is available in cylindrical with flat faces and is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) . 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

Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Side-by-Side Comparison Table

Compare Manchego Cheese to Other Cheeses

Compare Red Leicester Cheese to Other Cheeses