All Comparisons

Roquefort Cheese vs Red Leicester Cheese

Roquefort Cheese

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

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


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 . 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.

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