Red Leicester Cheese vs Sainte-Maure de Touraine Cheese

Red Leicester Cheese is a hard, similar to cheddar but more moist, crumbly cow-milk cheese from United Kingdom, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat milk, originating in France.

What Is Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What Is Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.

What's the Difference Between Red Leicester Cheese and Sainte-Maure de Touraine Cheese?

• Origin: Red Leicester Cheese (United Kingdom), Sainte-Maure de Touraine Cheese (France)
• Milk type: Red Leicester Cheese (cow's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
• Milk treatment: Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others)), Sainte-Maure de Touraine Cheese (Raw)
• Texture: Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly), Sainte-Maure de Touraine Cheese (semi-soft)
• Rind: Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial)), Sainte-Maure de Touraine Cheese (Gray-blue)
• Aging: Red Leicester Cheese (6 months (traditional), varies for industrial), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

Taste Comparison: Does Red Leicester Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Red Leicester Cheese at 6 months (traditional), varies for industrial develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Red Leicester Cheese for Sainte-Maure de Touraine Cheese?

Red Leicester Cheese can stand in for Sainte-Maure de Touraine 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 semi-soft.

Which Is Better, Red Leicester Cheese or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Frequently Asked Questions

Is Red Leicester Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Red Leicester Cheese originates in United Kingdom, while Sainte-Maure de Touraine Cheese comes from France. Red Leicester Cheese is made from cow milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Red Leicester Cheese is typically aged 6 months (traditional), varies for industrial, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Red Leicester Cheese similar to Sainte-Maure de Touraine Cheese?

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

Can I substitute Red Leicester Cheese for Sainte-Maure de Touraine Cheese?

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

Does Red Leicester Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Red Leicester Cheese or Sainte-Maure de Touraine 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 Sainte-Maure de Touraine Cheese is semi-soft.