Red Leicester Cheese vs Strathdon Blue Cheese

Red Leicester Cheese is a hard, crumbly cow-milk cheese from United Kingdom, while Strathdon Blue Cheese is semi-soft, blue-veined and made from cow milk, originating in Scotland.

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 Strathdon Blue Cheese?

Strathdon Blue is a full-fat blue cheese made in Tain, Scotland, by Highland Fine Cheeses. It is made with pasteurised milk and vegetarian rennet, tastes tangy, and won a gold medal at the 2007 British Cheese Awards.

What's the Difference Between Red Leicester Cheese and Strathdon Blue Cheese?

• Origin: Red Leicester Cheese (United Kingdom), Strathdon Blue Cheese (Scotland)
• Milk treatment: Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others)), Strathdon Blue Cheese (pasteurized)
• Texture: Red Leicester Cheese (Hard, crumbly), Strathdon Blue Cheese (Semi-soft, blue-veined)
• Taste: Red Leicester Cheese (caramel, sweet), Strathdon Blue Cheese (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Red Leicester Cheese Taste Like Strathdon Blue Cheese?

Red Leicester Cheese reads as caramel, sweet, while Strathdon Blue Cheese brings creamy, salty character. On the nose, Red Leicester Cheese offers mild, contrasted with Strathdon Blue Cheese's rich. More specifically, Red Leicester Cheese shows mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste, while Strathdon Blue Cheese leans toward tangy.

Can You Substitute Red Leicester Cheese for Strathdon Blue Cheese?

In most recipes, Red Leicester Cheese and Strathdon Blue Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, crumbly bite and body where the recipe calls for semi-soft, blue-veined. Flavor-wise, Red Leicester Cheese reads as caramel, sweet while Strathdon Blue Cheese brings creamy, salty notes.

Which Is Better, Red Leicester Cheese or Strathdon Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, crumbly cheese, go with Red Leicester Cheese. For a semi-soft, blue-veined profile, Strathdon Blue Cheese is the better fit. Flavor-wise, Red Leicester Cheese suits recipes that want caramel, sweet notes, while Strathdon Blue Cheese fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Red Leicester Cheese the same as Strathdon Blue Cheese?

No, they're distinct cheeses. Red Leicester Cheese originates in United Kingdom, while Strathdon Blue Cheese comes from Scotland.

Is Red Leicester Cheese similar to Strathdon Blue Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Red Leicester Cheese for Strathdon Blue Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Red Leicester Cheese taste like Strathdon Blue Cheese?

Red Leicester Cheese reads as caramel, sweet, while Strathdon Blue Cheese is creamy, salty. Aromas also diverge. Red Leicester Cheese leans mild, and Strathdon Blue Cheese is closer to rich.

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 Strathdon Blue Cheese made of?

Strathdon Blue Cheese is made from cow milk (pasteurized), using vegetarian rennet. It originates in Scotland.

Which should I choose, Red Leicester Cheese or Strathdon Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Red Leicester Cheese is hard, crumbly, while Strathdon Blue Cheese is semi-soft, blue-veined.