Red Leicester Cheese vs Rocamadour Cheese

Red Leicester Cheese is a hard, similar to cheddar but more moist, crumbly cow-milk cheese from United Kingdom, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.

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 Is Rocamadour Cheese?

Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.

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

• Origin: Red Leicester Cheese (United Kingdom), Rocamadour Cheese (France)
• Milk type: Red Leicester Cheese (cow's milk), Rocamadour Cheese (goat's milk)
• Milk treatment: Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others)), Rocamadour Cheese (unpasteurized)
• Texture: Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial)), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Red Leicester Cheese (6 months (traditional), varies for industrial), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Red Leicester Cheese (caramel, sweet), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

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

Red Leicester Cheese reads as caramel, sweet, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Red Leicester Cheese offers mild, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. Aging plays into this as well. Red Leicester Cheese at 6 months (traditional), varies for industrial develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Red Leicester Cheese for Rocamadour Cheese?

Red Leicester Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, similar to cheddar but more moist, crumbly bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Red Leicester Cheese reads as caramel, sweet while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Red Leicester Cheese or Rocamadour Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, similar to cheddar but more moist, crumbly cheese, go with Red Leicester Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Red Leicester Cheese suits recipes that want caramel, sweet notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Red Leicester Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Red Leicester Cheese originates in United Kingdom, while Rocamadour Cheese comes from France. Red Leicester Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Red Leicester Cheese is typically aged 6 months (traditional), varies for industrial, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Red Leicester Cheese similar to Rocamadour Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Red Leicester Cheese for Rocamadour Cheese?

You can, but expect a shift in richness and milk character.

Does Red Leicester Cheese taste like Rocamadour Cheese?

Red Leicester Cheese reads as caramel, sweet, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Red Leicester Cheese leans mild, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

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.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Red Leicester Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly, while Rocamadour Cheese is soft and creamy; becomes drier (matured).