Red Leicester

Overview of Red Leicester:

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Red Leicester is a type of English cheese, originating from the county of Leicestershire. It is named after the city of Leicester, where it was originally made. The cheese is made from cow's milk and is known for its distinctive red-orange colour, which is achieved by adding a natural dye called annatto during the cheese-making process.

History

Red Leicester cheese has a history dating back to the 17th century in Leicestershire, England. It was originally made on farms in the region using surplus milk. The cheese was traditionally coloured with annatto, a natural dye, to distinguish it from other cheeses and to make it more appealing.

Production

The production of Red Leicester involves the use of pasteurised cow's milk. The milk is heated and combined with a starter culture and rennet, which causes the milk to curdle. The curds are then cut, heated, and pressed into moulds. The cheese is then aged for a period of three to twelve months.

Characteristics

Red Leicester is a hard cheese with a firm texture. It has a slightly sweet, nutty flavour that becomes more complex and savoury as the cheese ages. The cheese is known for its distinctive red-orange colour, which is due to the addition of annatto during the cheese-making process.

Uses

Red Leicester is often used in cooking, as it melts well and adds a vibrant colour to dishes. It is commonly used in cheese on toast, cheeseburgers, and pasta dishes. It can also be enjoyed on its own or with crackers.

See Also

• Cheddar cheese
• Stilton cheese
• Wensleydale cheese

References

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External Links

• Official Red Leicester Page

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  Red Leicester