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Raclette Cheese vs Red Leicester Cheese

Origin and Certification

Raclette Cheese originates from Switzerland, specifically from Alpine regions. It holds certifications such as . Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Raclette Cheese can be made out of milk from cow's milk and is typically raw 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

Raclette Cheese's composition reveals that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth. 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

Raclette Cheese's flavor profile is characterized by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. 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

Raclette Cheese's appearance can be described by its color, which is not specified, and it is available in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds. This variety is aged 3-4 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

Raclette Cheese's rind is described as washed, and it uses animal rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Raclette Cheese Red Leicester Cheese
Country of Origin Switzerland United Kingdom
Specific Origin Alpine regions Leicestershire
Certification None
Milk Type Cow's milk Cow's milk
Milk Treatment Raw Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content 36-44% Medium
Rind Washed Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Semisoft, smooth Hard, similar to Cheddar but more moist, crumbly
Flavor Mildly acidic Annatto for distinctive red color
Flavor Notes 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal' Mild
Aroma Reddish-orange
Colors Traditional cylindrical, industrial block
Forms Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds 6 months (traditional), varies for industrial
Age 3-4 months Animal
Rennet Type Animal No