All Comparisons

Wensleydale Cheese vs Red Leicester Cheese

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

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. Wensleydale Cheese has a . Red Leicester is not a protected cheese.

Milk Type and Treatment

Wensleydale Cheese is made with cow milk that is typically other. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

Composition and Texture

Wensleydale's texture can be described as "firm and crumbly". 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

Wensleydale Cheese has a fresh, lemony tang flavor. Red Leicester's aroma can be described as "mild".

Appearance and Aging

Wensleydale Cheese's appearance is colored creamy white and is aged 1 to 4 months old . 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.

Wensleydale Cheese Red Leicester Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Yorkshire Dales Leicestershire
Certification None
Milk Type Cow’s milk Cow's milk
Milk Treatment Pressed Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Firm and crumbly Hard, similar to Cheddar but more moist, crumbly
Flavor Fresh, lemony tang
Aroma Mild
Colors Creamy white Reddish-orange
Forms Traditional cylindrical, industrial block
Age 1 to 4 months old 6 months (traditional), varies for industrial
Rennet Type Animal
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