All Comparisons

Soft-Ripened Cheese vs Red Leicester Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Red Leicester Cheese has a fat content of high and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Red Leicester's aroma can be described as "mild".

Appearance and Aging

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

Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Soft-Ripened Cheese Red Leicester Cheese
Country of Origin United Kingdom
Specific Origin Varied, with many coming from France. Leicestershire
Milk Type Cow's milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. High
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture. Medium
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
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