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Red Leicester Cheese vs Triple Crème Cheese

Origin and Certification

Red Leicester Cheese originates from United Kingdom, specifically from Leicestershire. It is not classified as a protected cheese. The origin of Triple Crème Cheese is not specified.

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. Information on the milk type and treatment for Triple Crème Cheese is not available.

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, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

Red Leicester Cheese Triple Crème Cheese
Country of Origin United Kingdom
Specific Origin Leicestershire France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Medium Approximately 50-60%, contributing to its lush, creamy texture.
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