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Red Leicester Cheese vs Ricotta Cheese

Origin and Certification

Red Leicester Cheese originates from United Kingdom, specifically from Leicestershire. It is not classified as a protected cheese. Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Red Leicester Cheese can be made out of milk from cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing. Similarly, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey during processing.

Composition and Texture

Red Leicester Cheese's composition reveals 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. Similarly, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

Flavor and Aroma

Red Leicester Cheese's flavor profile is characterized by a general flavor of annatto for distinctive red color and notes of mild. It has an aroma of reddish-orange. Similarly, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. Its aroma is described as mild.

Appearance and Aging

Red Leicester Cheese's appearance can be described by its color, which is traditional cylindrical, industrial block, and it is available in 6 months (traditional), varies for industrial. This variety is aged animal. Similarly, Ricotta Cheese features a color that is white, comes in grainy soft mass, and has an aging period of fresh.

Rind and Rennet Type

Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial), and it uses no rennet. Similarly, the rind of Ricotta Cheese is none, with rennet type animal or microbial.

Red Leicester Cheese Ricotta Cheese
Country of Origin United Kingdom Italy
Specific Origin Leicestershire
Milk Type Cow's milk Cow's, Sheep's, Buffalo's
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others) Whey
Fat Content High Varies
Moisture Content Medium High
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial) None
Texture Hard, similar to Cheddar but more moist, crumbly Soft, moist
Flavor Annatto for distinctive red color Sweet, slightly creamy
Flavor Notes Mild Depending on milk source
Aroma Reddish-orange Mild
Colors Traditional cylindrical, industrial block White
Forms 6 months (traditional), varies for industrial Grainy soft mass
Age Animal Fresh
Rennet Type No Animal or Microbial