Red Leicester (also known simply as Leicester or Leicestershire cheese) (, ) is an English

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

similar to

Cheddar cheese Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the English village of Cheddar, Somerset, Cheddar in ...

, but crumbly in texture. It is typically aged 6 to 12 months. The rind is reddish-orange with a powdery mould on it. Since the 18th century, it has been coloured orange by the addition of

annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropics, tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but ...

extract during manufacture. It is a

cow's milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutr ...

cheese, and is named after the city of

Leicester Leicester ( ) is a city status in the United Kingdom, city, Unitary authorities of England, unitary authority area, and the county town of Leicestershire in the East Midlands of England. It is the largest city in the East Midlands with a popula ...

, or the

ceremonial county Ceremonial counties, formally known as ''counties for the purposes of the lieutenancies'', are areas of England to which lord-lieutenant, lord-lieutenants are appointed. A lord-lieutenant is the Monarchy of the United Kingdom, monarch's repres ...

it is located in,

Leicestershire Leicestershire ( ) is a Ceremonial counties of England, ceremonial county in the East Midlands of England. It is bordered by Derbyshire, Nottinghamshire and Lincolnshire to the north, Rutland to the east, Northamptonshire to the south-east, Warw ...

. Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet, mellow flavour that becomes stronger as the cheese matures. Block-made cheeses are moister, and they have a slightly sweet aftertaste and a creamy texture. The cheese has a slightly nutty taste. Versions sold in supermarkets are typically coloured with annatto, although it is possible to obtain Red Leicester without it. Red Leicester is aged anywhere from four to nine months. "Young" Leicesters, at the beginning of that range, will be very mild; it is usually after six months that a Leicester begins to develop enough of a tang to be classified as "old". The modern industrial method for ageing is with

vacuum packing Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a ti ...

. Smaller "farmhouse" makers usually still use the traditional way of maturing it in cloth, for a better flavour development.

History

The cheese was originally made on farms in

, England, with surplus milk, once all the Stilton desired was made. It was originally coloured with

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

beetroot The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner bee ...

juice. It used to be called Leicestershire Cheese but came to be called Red Leicester. This was to distinguish it from "White Leicester," which was made to a national wartime recipe in the 1940s due to rationing. When fresh, the fat content of Red Leicester cheese is generally 33 to 34%. Regulations require that minimum fat levels to be stated in terms of the "fat in

dry matter The dry matter or dry weight is a measure of the mass of a completely dried substance. Analysis of food The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrate ...

" or FDM. This is because moisture levels decrease as cheese ages. FDM measures the amount of fat present in the solids, which includes protein, minerals, vitamins and salt. The minimum FDM listed for Red Leicester is generally 48%.

References

External links

Red Leicester
at Cheese.com {{English cuisine Cow's-milk cheeses English cheeses