Randy Chandler
Red Leicester cheese is a crumblier version of cheddar cheese, made from cow's milk coloured with annatto. It is typically aged for 4 to 9 months and has a reddish-orange rind with a powdery mould on it. But does it melt?
| Characteristics | Values |
|---|---|
| Melting | Melts well |
| Cheese type | Cheddar |
| Fat content | 35% |
| Moisture | N/A |
| Age | 3-12 months |
| Colour | Red |
| Texture | Crumbly, flaky, firm |
| Mould | Yes |
| Rind | Yes |
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What You'll Learn
Red Leicester is a good melting cheese
Red Leicester cheese is a type of cow's milk cheese that originates from the county of Leicestershire in central England. It is a relative of cheddar cheese, with a similar flavour but a redder colour. The red colour of Red Leicester comes from the addition of annatto dye, which was historically made from carrot or beet juice. This dye was added to create an association of a richer, creamier cheese in consumers' minds.
Red Leicester is typically aged for around 3 to 12 months, although some sources state that it is usually aged for 4 to 9 months. It can be challenging to slice due to its crumbly nature, but this texture does not detract from its melting abilities. In fact, younger cheeses tend to melt more easily than older ones, so younger Red Leicesters, with milder flavours, may melt even more smoothly.
Red Leicester is a versatile cheese that can be used in a variety of dishes. It is particularly well-suited for grilled cheese sandwiches, mac and cheese, and nachos. Its melting properties make it ideal for creating ooey-gooey, stretchy cheese pulls that are both delicious and visually appealing.
In terms of wine pairings, Red Leicester goes well with a Bordeaux, Nebbiolo, or Spanish Rioja. For cheese flights, it adds a fun visual element due to its distinctive red colour. So, whether enjoyed melted or as part of a cheese board, Red Leicester is a delicious and versatile cheese with excellent melting qualities.
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It's a crumblier version of cheddar
Red Leicester is a crumblier version of cheddar cheese. It is made from cow's milk coloured with annatto, a reddish-orange dye. This dye was originally made from carrot or beetroot juice. It is typically made using raw milk, but some makers use pasteurized milk. It is a firm cheese, despite its flaky texture, and is usually sold in block form. It is aged anywhere from 4 to 9 months, sometimes up to 12 months, and the longer it is aged, the stronger its flavour. Farmhouse cheese versions are also available, which are matured in cloth to allow better flavour development.
Red Leicester was originally made on farms in Leicestershire, England, with surplus milk after making Stilton cheese. This is because Stilton is less perishable than other blue cheeses, so any leftover milk was used to make Red Leicester. Today, versions of Red Leicester are also made in the US.
Red Leicester has a unique reddish-orange colour, which sets it apart from other cheeses. It is often used in grilled cheese sandwiches, and it melts very well. In fact, it melts more easily than cheddar because it has a higher fat content. This makes it ideal for dishes such as mac and cheese or nachos, where a smooth, silky cheese sauce is desired.
Red Leicester is also a great cheese to include on a cheese board, as its unique colour will make the board visually appealing. It pairs well with wines or beers that complement cheddar, such as Bordeaux, Nebbiolo, or Spanish Rioja.
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It's higher in fat than cheddar
Red Leicester is a British cheese with a natural orange-red rind and a firm texture. It is often compared to Cheddar cheese due to its similar flavor and melting properties. While both cheeses have a high fat content, Red Leicester tends to have a slightly higher fat percentage, which contributes to its creamier texture and excellent melting ability. The fat content in cheese is essential for achieving a smooth and creamy melt. The higher the fat content, the better the melting capabilities of the cheese. This is because fat acts as a lubricant, allowing the cheese to flow and spread more easily when heated.
The fat content in Red Leicester typically ranges from 33% to 35%, while Cheddar usually falls between 30% and 35%. This slightly higher fat content in Red Leicester can lead to a smoother, more even melt, making it a popular choice for dishes like grilled cheese sandwiches, macaroni and cheese, and cheese sauces. The higher fat content also contributes to the creamy mouthfeel and rich flavor profile of Red Leicester. This type of cheese has a slightly higher melting point than Cheddar due to its higher fat content, so it can withstand a bit more heat without becoming greasy or separating.
Additionally, the aging process of Red Leicester affects its melting properties. Younger cheeses tend to have a higher moisture content, which can lead to a smoother melt, while older cheeses may have a slightly drier texture, affecting their melting ability. The aging time for Red Leicester typically ranges from 6 to 12 months, and cheeses aged on the longer end of this spectrum may have a slightly more crumbly texture and a stronger flavor. However, their melting ability remains excellent due to the higher fat content.
In summary, the higher fat content in Red Leicester compared to Cheddar contributes to its exceptional melting capabilities. This cheese is an excellent choice for dishes requiring a smooth and creamy melt, enhancing the flavor and texture of the final dish. Whether used in sandwiches, pasta bakes, or sauces, Red Leicester is a versatile and delicious option for cheese lovers seeking a melt-worthy variety. Its unique characteristics make it a popular choice for chefs and home cooks alike, adding a touch of creamy decadence to any recipe calling for melted cheese.
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It's best served in a grilled cheese sandwich
Red Leicester cheese is a great option for grilled cheese sandwiches. This English cheese, formerly known as Leicestershire cheese, is a crumblier and redder version of cheddar, with 35% fat content, which makes it melt more easily and silkily than its cousin, cheddar. It is typically aged anywhere from 4 to 9 months, with a reddish-orange rind and a powdery mould on it. The unique colour comes from the addition of annatto dye, creating an association of a richer, creamier hue in consumers' minds.
Red Leicester is a great melting cheese, making it perfect for grilled cheese sandwiches. When melted, it has a smooth and nutty taste, similar to the cheddar version of Jarlsberg. Its higher fat content and younger age (compared to cheddar) contribute to its melting abilities.
To make a delicious grilled cheese sandwich with Red Leicester, start with two slices of your favourite bread. Butter one side of each slice and place them butter-side down in a hot pan. Layer on thin slices of Red Leicester cheese, or grated Red Leicester, on one slice of bread. You can also add other ingredients like sliced tomatoes, spinach, or cooked bacon at this point. Once the cheese has started to melt, close the sandwich by placing the second slice of bread on top. Grill the sandwich until the cheese is melted to your liking, and the bread is golden and crispy.
For an extra indulgent touch, try adding a spread like mayonnaise, pesto, or Dijon mustard to the inside of the bread before grilling. As for drink pairings, a nice Bordeaux, Nebbiolo, or even a Spanish Rioja can complement the flavours of the Red Leicester grilled cheese sandwich. Alternatively, look for wines or beers that typically pair well with cheddar, as Red Leicester is a variety of cheddar itself.
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It's also known as orange cheddar
Red Leicester cheese is a crumblier version of Cheddar cheese. It is also known as orange cheddar due to its reddish-orange colour. The cheese was originally made on farms in Leicestershire with leftover milk from Stilton production. It was originally coloured with carrot or beet juice, but today, the reddish hue comes from the addition of annatto dye. This dye is added to create an association in the minds of consumers of a richer, creamier cheese.
Red Leicester is made from cow's milk and typically aged anywhere from 4 to 9 months, although some sources say it can be aged for up to 12 months. It is a firm cheese despite its flaky texture and can be tricky to slice due to its crumbly nature. The young Leicesters at the start of the aging range are very mild, and it takes at least six months for the cheese to develop a tang. Farmhouse cheese versions are also available, which are matured in cloth to allow for better flavour development.
Red Leicester is a great melting cheese. Its higher fat content, at 35%, compared to Cheddar's 32%, makes it melt far more easily and silkily than its cousin, Cheddar. It is a popular choice for grilled cheese sandwiches and can be used in dishes such as mac and cheese or nachos.
When pairing Red Leicester with wine, a Bordeaux, Nebbiolo, or even a Spanish Rioja is recommended. For cheese flights, it is a visually fun cheese to work with due to its unique colour. It can be paired with other cow's milk cheeses such as Dutch Gouda or Swiss Emmental to create a colourful and tasty cheese board.
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Frequently asked questions
Yes, Red Leicester cheese melts well.
Red Leicester is 35% fat, which makes it melt more easily and smoothly than cheeses with lower fat content. Younger cheeses also tend to melt more easily than older ones, and Red Leicester is usually aged for a maximum of nine months.
Red Leicester is a good cheese to melt over potatoes, pickles, and charcuterie. It is also popular in grilled cheese sandwiches.
A Bordeaux, Nebbiolo, or Spanish Rioja is a good wine pairing with Red Leicester.
