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Red Leicester, sometimes called Leicester, is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier; it is coloured orange by adding annatto extract during manufacture. Its 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, England, and is named after the city of Leicester. 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.

The taste compliments fruit, pasta, and crackers and is 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 four to nine months, the young Leicesters at the start of that range will be very mild: they often require at least six 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.