Reblochon Cheese vs Red Leicester Cheese

Reblochon Cheese is a ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What Is Red Leicester Cheese?

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

What's the Difference Between Reblochon Cheese and Red Leicester Cheese?

• Origin: Reblochon Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Reblochon Cheese (Raw), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Reblochon Cheese (3 to 4 months), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Reblochon Cheese (creamy, nutty), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

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

Reblochon Cheese reads as creamy, nutty, while Red Leicester Cheese brings caramel, sweet character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Reblochon Cheese for Red Leicester Cheese?

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

Which Is Better, Reblochon Cheese or Red Leicester Cheese?

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

Frequently Asked Questions

Is Reblochon Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Reblochon Cheese similar to Red Leicester Cheese?

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

Can I substitute Reblochon Cheese for Red Leicester Cheese?

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

Does Reblochon Cheese taste like Red Leicester Cheese?

Reblochon Cheese reads as creamy, nutty, while Red Leicester Cheese is caramel, sweet.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. 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, Reblochon Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.