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Red Leicester Cheese vs Roquefort Cheese

Origin and Certification

Red Leicester Cheese originates from United Kingdom, specifically from Leicestershire. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

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, Roquefort Cheese uses milk that is sheep’s milk and is typically raw 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, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

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, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

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, Roquefort Cheese features a color that is blue-veined, comes in wheels, wrapped in impermeable foil, and has an aging period of minimum of 90 days, average of 5 months.

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 Roquefort Cheese is not specified, with rennet type animal.

Red Leicester Cheese Roquefort Cheese
Country of Origin United Kingdom France
Specific Origin Leicestershire Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's milk Sheep’s milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others) Raw
Fat Content High
Moisture Content Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Hard, similar to Cheddar but more moist, crumbly Moist, very creamy
Flavor Annatto for distinctive red color Mild to strong
Flavor Notes Mild Buttercream smooth to salty and sharp
Aroma Reddish-orange
Colors Traditional cylindrical, industrial block Blue-veined
Forms 6 months (traditional), varies for industrial Wheels, wrapped in impermeable foil
Age Animal Minimum of 90 days, average of 5 months
Rennet Type No Animal