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Red Leicester Cheese vs Wensleydale Cheese

Origin and Certification

Red Leicester Cheese originates from United Kingdom, specifically from Leicestershire. It is not classified as a protected cheese. Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

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, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

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, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

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. Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

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 Wensleydale Cheese is not provided.

Red Leicester Cheese Wensleydale Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Leicestershire Yorkshire Dales
Certification None
Milk Type Cow's milk Cow’s milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others) Pressed
Fat Content High
Moisture Content Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Hard, similar to Cheddar but more moist, crumbly Firm and crumbly
Flavor Annatto for distinctive red color Fresh, lemony tang
Flavor Notes Mild Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Aroma Reddish-orange
Colors Traditional cylindrical, industrial block Creamy white
Forms 6 months (traditional), varies for industrial
Age Animal 1 to 4 months old
Rennet Type No