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'Leicester cheese', usually called 'Red Leicester', is an English cheese, made in a similar manner to cheddar cheese, but is crumblier; it is coloured orange by adding annatto extract during manufacture. The fairly mild flavour goes well with most food and wine or beer, and is good for Welsh rarebit.
Red Leicester is a cow's milk cheese, originally from Leicestershire in England. It has a firm texture, which makes it suitable for grating, and it is a good choice for use in cheese on toast or with a baked potato. Compliments fruit, pasta, and crackers. Often used in tarts or quiches. At its best, it has a slightly nutty taste. Even though it is called Red Leicester, there is no white or purple or yellow Leicester -- all Leicester is red. The rind is reddish-orange with a powdery mould on it. 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.
Cooking Tips:
Melts well. Bit tricky to slice owing to its crumbly nature.
Substitutes:
Cheddar
Nutrition:
Minimum fat content 48%

Contents

History

External link

History

The cheese was originally made on farms in Leicestershire with milk that was surplus, after all the Stilton desired was made.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.

External link

★ Sparkenhoe Red Leicester Home Page


★ Cheese.com Link