Red Leicester Cheese vs Triple Crème Cheese
In this article, we’ll explore the answers to the most common questions about Red Leicester Cheese and Triple Crème Cheese, including:
- "What is the difference between Red Leicester Cheese and Triple Crème Cheese?"
- "Is Red Leicester Cheese and Triple Crème Cheese the same?"
- "How does Red Leicester Cheese compare to Triple Crème Cheese cheese?"
- "How does the taste of Red Leicester Cheese compare to Triple Crème Cheese?"
- "Is Red Leicester Cheese or Triple Crème Cheese better?"
Comparing the Two Cheeses
Ranking
Red Leicester is ranked #118 out of 376 types.
Triple Crème is ranked #42 out of 376 types.
Country of Origin
Red Leicester Cheese comes from United Kingdom. Triple Crème Cheese originated from .
Milk Type and Treatment
Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized. Information on the milk type and treatment for Triple Crème Cheese is not available.
Composition and Texture
Red Leicester Cheese has a fat content of high and a moisture content of medium. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly". Triple Crème Cheese 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 medium.
Flavor and Aroma
Red Leicester's aroma can be described as "mild".
Appearance and Aging
Red Leicester Cheese's appearance is colored reddish-orange , is available in traditional cylindrical, industrial block and is aged 6 months (traditional), varies for industrial .
Rind and Rennet Type
Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) and uses animal rennet.
Side-by-Side Comparison Table
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 | |
Aroma | Mild | |
Colors | Reddish-orange | |
Forms | Traditional cylindrical, industrial block | |
Age | 6 months (traditional), varies for industrial | |
Rennet Type | Animal |