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Monterey Jack Cheese vs Red Leicester Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Monterey Jack Cheese can be made out of milk from pasteurized cow's milk and is typically pasteurized during processing. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. Similarly, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

Flavor and Aroma

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified.. Similarly, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

Appearance and Aging

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. Similarly, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

Rind and Rennet Type

Monterey Jack Cheese's rind is not specified, and it uses animal rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Monterey Jack Cheese Red Leicester Cheese
Country of Origin United States United Kingdom
Specific Origin Monterey County, California Leicestershire
Milk Type Pasteurized cow's milk Cow's milk
Milk Treatment Pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Not less than 50% on a dry basis High
Moisture Content Not more than 44% Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Mild to firm Hard, similar to Cheddar but more moist, crumbly
Flavor Mild to full-flavored Annatto for distinctive red color
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses. Mild
Aroma Reddish-orange
Colors Cream to golden Traditional cylindrical, industrial block
Forms 6 months (traditional), varies for industrial
Age Six weeks to ten months Animal
Rennet Type Animal No