Blue Cheese vs Red Leicester Cheese
Blue Cheese
Red Leicester Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or 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 Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Red Leicester Cheese?
- Origin: Blue Cheese (France), Red Leicester Cheese (United Kingdom)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Red Leicester Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
- Rind: Blue Cheese (Natural), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
- Aging: Blue Cheese (Typically aged 2-6 months), Red Leicester Cheese (6 months (traditional), varies for industrial)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Red Leicester Cheese (caramel, sweet)
Side-by-Side Comparison
| Blue Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | France | United Kingdom |
| Specific Origin | — | Leicestershire |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, similar to Cheddar but more moist, crumbly |
| Rind | Natural | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Aging | Typically aged 2-6 months | 6 months (traditional), varies for industrial |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Caramel, sweet |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Red Leicester Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Red Leicester Cheese
Blue Cheese
Red Leicester Cheese
Taste Comparison: Does Blue Cheese Taste Like Red Leicester Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Red Leicester Cheese brings caramel, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Red Leicester Cheese's mild. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.
Can You Substitute Blue Cheese for Red Leicester Cheese?
Blue Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for hard, similar to cheddar but more moist, crumbly. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Red Leicester Cheese brings caramel, sweet notes.
Which Is Better, Blue Cheese or Red Leicester Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.
Frequently Asked Questions
Is Blue Cheese the same as Red Leicester Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Blue Cheese is made from cow, goat, or sheep milk; Red Leicester Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Red Leicester Cheese 6 months (traditional), varies for industrial.
Is Blue Cheese similar to Red Leicester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Red Leicester Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Red Leicester Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Red Leicester Cheese is closer to mild.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 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, Blue Cheese or Red Leicester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.
See full profiles: Blue Cheese and Red Leicester Cheese.