> > > > >

Red Leicester Cheese


Red Leicester Cheese

Red Leicester Cheese
© Denzil Green


Red Leicester is a crumblier version of cheddar. Despite its flaky texture, it's still a firm cheese. The rind is reddish-orange with a powdery mould on it.

It is made from cow's milk coloured with annatto.

Although Red Leicester can be young or "old, aged anywhere from 4 to 9 months, the young Leicesters at the start of that range will be very mild: they really want at least 6 months to develop a tang.

Farmhouse versions are also available. Farmhouse makers will mature it in cloth, the old way, to allow better flavour development.

Versions of Red Leicester are also made in America now.

Even though it's called Red Leicester, there isn't any white or purple or yellow Leicester -- all Leicester is red.

Cooking Tips

Melts well. Bit tricky to slice owing to its crumbly nature.

Substitutes

Cheddar

Nutrition

Minimum fat content 48%



History Notes

Leicester, an old Roman city, is in central England, in the county of Leicestershire.


The cheese was originally made on farms in Leicestershire with milk that was surplus, after all the Stilton desired was made. It was originally coloured with carrot or beet juice.

See also:

Firm Cheeses

Battelmatt Cheese; Beaufort Cheese; Bergkäse; Bitto Cheese; Brick Cheese; Clonmore Cheese; Coolea Cheese; Emmenthal Cheese; Etorki Cheese; Farmhouse Cheese; Firm Cheeses; Fontina Cheese; Gloucester Cheese; Gouda Cheese; Halloumi Cheese; Havarti Cheese; Hoop Cheese; Isle of Mull Cheese; Kambera Cheese; Killeen Cheese; Lamb Chopper Cheese; Longhorn Cheese; Lord of The Hundreds Cheese; Manchego Cheese (Spanish); Mitzithra Cheese (Aged); Mozzarella (North American); Muenster Cheese; Murcia al Vino Cheese; Murcia Cheese; Pinconning Cheese; Provolone Cheese; Qurut; Raclette Cheese; Raclette Jurassienne; Red Leicester Cheese; Royal Windsor Red Cheese; Salers Cheese; São Jorge Cheese; St George Cheese; Sussex Yeoman Cheese; Tomme d'Abondance; Windsor Red Cheese

Please share this information with your friends. They may love it.

Also called:

Leicester Cheese

Citation

Oulton, Randal. "Red Leicester Cheese." CooksInfo.com. Published 10 September 2002; revised 27 May 2009. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/red-leicester-cheese>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments