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Red Leicester, also known as Leicestershire cheese, is an English cheese that has been produced since 1745. It is similar to cheddar but has a crumblier texture and is moister. The cheese has a reddish-orange rind with a powdery mould and a deep, full, slightly sweet, caramelised flavour with nutty, earthy undertones and a slight citrus tang.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, firm, and smooth |
| Moisture | High |
| Flavour | Mild, nutty, tangy, sweet, caramelized, earthy |
| Rind | Reddish-orange with a powdery mould |
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What You'll Learn
Leicester cheese is similar to cheddar but crumblier and moister
Red Leicester cheese, also known simply as Leicester or Leicestershire cheese, is an English cheese similar to Cheddar but crumblier and moister. It is made from cow's milk and is named after the city of Leicester or the ceremonial county of Leicestershire. The cheese is typically aged for 6 to 12 months and has a reddish-orange rind with a powdery mould on it.
The process of making Red Leicester involves adding annatto, a natural plant dye obtained from annatto seeds, to give the cheese its distinctive orange colour. The curds and whey are then gently scalded and separated, and the curds are cut into blocks and turned to release more whey before being put through a mill. Salt is added, and the cheese is then put into moulds and pressed for 24 hours. The process is repeated, and the cheese is then bound in cloth and left to mature for around four and a half months.
The texture of Red Leicester is described as firm, smooth, and crumblier than cheddar, with a relatively high moisture content. In terms of taste, it has deep, full, and pleasing flavours with a slight citrus tang and a slightly sweet, caramelised taste with earthy undertones. It is milder in flavour than cheddar and has a slightly nutty taste. The sweetness of the cheese comes from the lactose in the curds, which, over time, turns into lactic acid, giving the cheese a more neutral or slightly acidic note.
Red Leicester is a versatile cheese that can be used in sandwiches, grated over soups, salads, and casseroles. It pairs well with a variety of wines, both white and red, and beers, such as brown ale.
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It has a slightly sweet, nutty and mellow flavour
Red Leicester cheese, also known simply as Leicester or Leicestershire cheese, has a slightly sweet, nutty and mellow flavour. It is similar to Cheddar cheese but has a crumblier texture and is moister. The cheese has a reddish-orange rind with a powdery mould on it. It is traditionally made into wheels that are fairly firm and dry, with a friable texture. The flavour becomes stronger as the cheese matures. Block-made cheeses are moister and have a slightly sweet aftertaste and a creamy texture.
The process of making Red Leicester involves adding annatto, a natural plant dye obtained from annatto seeds, to give the cheese its distinctive rich orange colour. The curds and whey are then gently scalded and separated, and the curds are cut into blocks and turned to release more whey before being put through a mill. Salt is added, and the cheese is put into moulds and pressed for 24 hours, then turned and pressed for another 24 hours. It is then bound in cloth and left to mature for around four and a half months.
The flavour of Red Leicester is described as slightly sweet with a caramelised taste and earthy undertones. It has a deep, full flavour with a slight citrus tang that lingers. It pairs well with wines, both white and red, and with beers such as brown ale. It can be used in sandwiches, grated over soups, salads and casseroles.
The cheese has a long history, dating back to 1745 when it was made by Mr George Chapman. The traditional method of making Red Leicester was lost in the 1950s due to industrialised cheese-making processes, but some farmers have revived the old recipe, producing cheese in a traditional and authentic way.
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The cheese has a reddish-orange rind with a powdery mould
Red Leicester cheese, also known simply as Leicester or Leicestershire cheese, has a reddish-orange rind with a powdery mould. This distinctive colouring is achieved by adding annatto, a natural plant dye, during the manufacturing process. The addition of annatto to cheese is a long-standing tradition, dating back to the 18th century. While annatto is commonly used to colour Red Leicester, it is possible to find versions of the cheese that do not contain this ingredient.
The reddish-orange rind of Red Leicester cheese is not just aesthetically pleasing but also indicative of the cheese's maturation process. The mould that forms on the rind is a natural occurrence, contributing to the development of the cheese's unique flavour and texture. This mould forms a protective barrier, allowing the cheese to breathe and age optimally.
Red Leicester cheese has a crumbly texture and is known for its slightly sweet, mellow flavour. This sweetness arises from the presence of lactose, which gradually converts to lactic acid during the cheese-making process. The balance between sweetness and acidity is crucial, as an excess of either can hinder the cheese's maturation.
The reddish-orange rind of Red Leicester cheese also hints at the cheese's history and traditional manufacturing techniques. The colour was initially added to distinguish it from other varieties, such as "White Leicester," which was created during World War II due to rationing. Today, the reddish-orange rind has become synonymous with Red Leicester, contributing to its visual appeal and making it instantly recognisable to cheese enthusiasts.
Overall, the reddish-orange rind with powdery mould is an essential aspect of Red Leicester cheese, influencing not only its sensory attributes but also its cultural significance and traditional cheese-making methods.
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It is tangier than cheddar and has a citrus tang
Red Leicester cheese, also known as Leicestershire cheese, is an English cheese similar in some ways to Cheddar cheese. However, it has a very distinct taste and texture. While it has a slightly sweet, caramelized taste with earthy undertones, it is tangier than Cheddar and has a citrus tang. It is also moister and crumblier, with a reddish-orange rind and a powdery mould on it.
The cheese-making process is similar to that of Cheddar, but Red Leicester is aged longer, giving it a stronger flavour. The longer ageing process also contributes to its crumbly texture. Traditionally made wheels of Red Leicester are fairly firm and dry, with a friable texture and a slightly sweet, mellow flavour that becomes stronger as the cheese matures. The block-made cheeses, on the other hand, are moister and have a slightly sweet aftertaste and a creamy texture.
The distinctive reddish-orange colour of Red Leicester is achieved by adding annatto extract during manufacture. Annatto is a natural plant dye obtained from annatto seeds, commonly used in Mexican and Caribbean cooking to impart a rich yellow or orange colour. The addition of annatto to Red Leicester has been a tradition since the 18th century.
Red Leicester is a versatile cheese that can be used in sandwiches, grated over soups, salads, and casseroles. It pairs well with a variety of wines, both white and red, and is especially recommended with a Spanish Rioja or a full-bodied white wine. If you prefer beer, a brown ale would complement the cheese well.
With its unique flavour and texture, Red Leicester is a delicious cheese that stands out from other varieties. Its tanginess and citrus tang make it a great choice for those who enjoy a cheese with a bit of a kick.
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It pairs well with full-bodied white wine, amber ale and muscadet
Red Leicester, or Leicestershire cheese, is an English cheese with a unique taste and texture. While it is similar to cheddar, it has a crumblier texture and a moister, milder, and tangier flavour. The cheese has a slightly nutty taste and a powdery mould on its reddish-orange rind. Its distinct flavour is slightly sweet, with caramelized and earthy notes.
When it comes to beverage pairings, Red Leicester cheese shines when accompanied by full-bodied white wine. The richness and depth of flavours in a full-bodied white wine create a harmonious contrast with the cheese's slight sweetness and nuttiness. The wine's oaky or buttery characteristics can also enhance the cheese's earthy undertones.
For beer enthusiasts, amber ale is the perfect match for Red Leicester. The maltiness and caramel notes commonly found in amber ales complement the cheese's sweet and caramelized flavours. The roasted malt characteristics of amber ale also balance the cheese's nuttiness, resulting in a delightful sensory experience.
Muscadet, a French white wine, is another excellent choice to pair with Red Leicester cheese. Muscadet wines are known for their crispness and high acidity, which can beautifully offset the cheese's slight tanginess and moisture. The wine's minerality and citrus notes will also enhance the cheese's earthy flavours, creating a refreshing and flavourful combination.
In addition to these beverage pairings, Red Leicester cheese is a versatile ingredient in various dishes. It can be grated over soups, sprinkled on salads, or melted into casseroles. Its distinctive flavour and texture make it a popular choice for sandwiches, adding a tangy and crumbly dimension to this classic meal.
Whether enjoyed with a glass of full-bodied white wine, amber ale, or muscadet, or incorporated into a variety of dishes, Red Leicester cheese offers a unique sensory experience that has made it a beloved component of English cuisine.
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Frequently asked questions
Leicester cheese, also known as Red Leicester, has a slightly sweet, caramelized taste with earthy undertones and a slight citrus tang.
Leicester cheese is similar to Cheddar but has a milder flavour and is moister and crumbly in texture.
Red Leicester has a reddish-orange rind with a powdery mould on it.
Red Leicester pairs well with wines, both white and red, and beer. A Spanish Rioja or a brown ale are recommended. It can be used in sandwiches, grated over soups, salads, and casseroles.
