Port Salut Cheese vs Red Leicester Cheese

Port Salut Cheese is a semi-soft cow-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 Port Salut Cheese?

Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France. Trappist monks developed it in the 19th century, and it is known for its orange rind, its smooth sliceable paste and its mild flavor.

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 Port Salut Cheese and Red Leicester Cheese?

• Origin: Port Salut Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Port Salut Cheese (pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Port Salut Cheese (semi-soft), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Port Salut Cheese (washed), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Taste: Port Salut Cheese (acidic, mellow), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Port Salut Cheese Taste Like Red Leicester Cheese?

Port Salut Cheese reads as acidic, mellow, while Red Leicester Cheese brings caramel, sweet character. On the nose, Port Salut Cheese offers strong, increasing with age, contrasted with Red Leicester Cheese's mild. More specifically, Port Salut Cheese shows mild, with the strength of a mature cheese showing in the smell rather than the taste, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste.

Can You Substitute Port Salut Cheese for Red Leicester Cheese?

In most recipes, Port Salut Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Port Salut Cheese reads as acidic, mellow while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Port Salut Cheese or Red Leicester Cheese?

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

Frequently Asked Questions

Is Port Salut Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Port Salut Cheese originates in France, while Red Leicester Cheese comes from United Kingdom.

Is Port Salut Cheese similar to Red Leicester Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Port Salut Cheese for Red Leicester Cheese?

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

Does Port Salut Cheese taste like Red Leicester Cheese?

Port Salut Cheese reads as acidic, mellow, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Port Salut Cheese leans strong, increasing with age, and Red Leicester Cheese is closer to mild.

What is Port Salut Cheese made of?

Port Salut Cheese is made from cow milk (pasteurized). 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, Port Salut Cheese or Red Leicester Cheese?

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