Pecorino Crotonese Cheese vs Red Leicester Cheese
Pecorino Crotonese Cheese is a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm sheep-milk cheese, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What Is Red Leicester Cheese?
Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.
What's the Difference Between Pecorino Crotonese Cheese and Red Leicester Cheese?
- Milk type: Pecorino Crotonese Cheese (Whole sheep's milk), Red Leicester Cheese (cow's milk)
- Milk treatment: Pecorino Crotonese Cheese (Raw, thermised, or pasteurised), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
- Texture: Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
- Rind: Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
- Aging: Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened)), Red Leicester Cheese (6 months (traditional), varies for industrial)
- Taste: Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)), Red Leicester Cheese (caramel, sweet)
Side-by-Side Comparison
| Pecorino Crotonese Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | — | United Kingdom |
| Specific Origin | Provinces Of Crotone, Catanzaro, And Cosenza | Leicestershire |
| Milk Type | Whole sheep's milk | Cow's milk |
| Milk Treatment | Raw, thermised, or pasteurised | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Texture | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm | Hard, similar to Cheddar but more moist, crumbly |
| Rind | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Aging | Fresh, semi-hard, ripened (more than six months for ripened) | 6 months (traditional), varies for industrial |
| Taste | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) | Caramel, sweet |
Taste Comparison: Does Pecorino Crotonese Cheese Taste Like Red Leicester Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Red Leicester Cheese brings caramel, sweet character. On the nose, Pecorino Crotonese Cheese offers light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, contrasted with Red Leicester Cheese's mild. More specifically, Pecorino Crotonese Cheese shows sheep's milk, hay, mature wild grasses, hazelnut, smoke, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened) develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.
Can You Substitute Pecorino Crotonese Cheese for Red Leicester Cheese?
Pecorino Crotonese Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) while Red Leicester Cheese brings caramel, sweet notes.
Which Is Better, Pecorino Crotonese Cheese or Red Leicester Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm cheese, go with Pecorino Crotonese Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Pecorino Crotonese Cheese suits recipes that want distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.
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Frequently Asked Questions
Is Pecorino Crotonese Cheese the same as Red Leicester Cheese?
No, they're distinct cheeses. Pecorino Crotonese Cheese is made from sheep milk; Red Leicester Cheese uses cow. Aging also differs: Pecorino Crotonese Cheese is typically aged fresh, semi-hard, ripened (more than six months for ripened), Red Leicester Cheese 6 months (traditional), varies for industrial.
Is Pecorino Crotonese Cheese similar to Red Leicester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Crotonese Cheese for Red Leicester Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Crotonese Cheese taste like Red Leicester Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Pecorino Crotonese Cheese leans light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, and Red Leicester Cheese is closer to mild.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
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, Pecorino Crotonese Cheese or Red Leicester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.