Pérail Cheese vs Red Leicester Cheese

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

What Is Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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 Pérail Cheese and Red Leicester Cheese?

• Origin: Pérail Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk type: Pérail Cheese (sheep), Red Leicester Cheese (cow's milk)
• Texture: Pérail Cheese (soft), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Pérail Cheese (2 to 8 weeks), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Pérail Cheese (distinctly sheepy in older cheeses), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

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

Pérail Cheese reads as distinctly sheepy in older cheeses, while Red Leicester Cheese brings caramel, sweet character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Pérail Cheese for Red Leicester Cheese?

Pérail 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, Pérail Cheese reads as distinctly sheepy in older cheeses while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Pérail 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 Pérail Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Pérail Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Pérail Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Pérail Cheese is made from sheep milk; Red Leicester Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Pérail Cheese similar to Red Leicester Cheese?

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

Can I substitute Pérail Cheese for Red Leicester Cheese?

You can, but expect a shift in richness and milk character.

Does Pérail Cheese taste like Red Leicester Cheese?

Pérail Cheese reads as distinctly sheepy in older cheeses, while Red Leicester Cheese is caramel, sweet.

What is Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

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, Pérail Cheese or Red Leicester Cheese?

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