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Red Leicester Cheese vs Stilton Cheese

Origin and Certification

Red Leicester Cheese originates from United Kingdom, specifically from Leicestershire. It is not classified as a protected cheese. Stilton Cheese comes from United Kingdom, specifically from Nottinghamshire, Leicestershire, Derbyshire. It is certified with designations including PDO (1996).

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, Stilton Cheese uses milk that is cow’s milk .

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. Composition and texture details for Stilton Cheese are not available.

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. The flavor and aroma details of Stilton Cheese are not available.

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. Detailed information on the appearance and aging of Stilton Cheese is not available.

Rind and Rennet Type

Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial), and it uses no rennet. Information on the rind and rennet type of Stilton Cheese is not provided.

Red Leicester Cheese Stilton Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Leicestershire Nottinghamshire, Leicestershire, Derbyshire
Certification None PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Hard, similar to Cheddar but more moist, crumbly
Flavor Annatto for distinctive red color
Flavor Notes Mild
Aroma Reddish-orange
Colors Traditional cylindrical, industrial block
Forms 6 months (traditional), varies for industrial
Age Animal
Rennet Type No