Roquefort Cheese vs Red Leicester Cheese
In this article, we’ll explore the answers to the most common questions about Roquefort Cheese and Red Leicester Cheese, including:
- "What is the difference between Roquefort Cheese and Red Leicester Cheese?"
- "Is Roquefort Cheese and Red Leicester Cheese the same?"
- "How does Roquefort Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Roquefort Cheese compare to Red Leicester Cheese?"
- "Is Roquefort Cheese or Red Leicester Cheese better?"
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Red Leicester Cheese Overview
Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.
Comparing the Two Cheeses
Ranking
Roquefort is ranked #22 out of 375 types.
Red Leicester is ranked #112 out of 375 types.
Country of Origin
Roquefort Cheese comes from France. Red Leicester Cheese originated from United Kingdom.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Red Leicester is not a protected cheese.
Milk Type and Treatment
Roquefort Cheese is made with sheep milk that is typically raw. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Roquefort's texture can be described as "moist, very creamy". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Flavor and Aroma
Roquefort Cheese has a mild to strong flavor. Red Leicester's aroma can be described as "mild".
Appearance and Aging
Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .
Rind and Rennet Type
Roquefort Cheese uses animal rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Side-by-Side Comparison Table
Roquefort Cheese | Red Leicester Cheese | |
---|---|---|
Country of Origin | France | United Kingdom |
Specific Origin | Roquefort-sur-Soulzon, south of France | Leicestershire |
Certification | PDO (1996), AOC (1925) | None |
Milk Type | Sheep’s milk | Cow's milk |
Milk Treatment | Raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
Fat Content | High | |
Moisture Content | Medium | |
Rind | Clothbound (Sparkenhoe Farm), Plastic (industrial) | |
Texture | Moist, very creamy | Hard, similar to Cheddar but more moist, crumbly |
Flavor | Mild to strong | |
Aroma | Mild | |
Colors | Blue-veined | Reddish-orange |
Forms | Wheels, wrapped in impermeable foil | Traditional cylindrical, industrial block |
Age | Minimum of 90 days, average of 5 months | 6 months (traditional), varies for industrial |
Rennet Type | Animal | Animal |