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

Compare Red Leicester Cheese to Other Cheeses

Compare Triple Crème Cheese to Other Cheeses