Andy Montoya
Red Leicester cheese is an English cheese similar to Cheddar, but with a crumbly texture. It is named after the city of Leicester, or the ceremonial county it is located in, Leicestershire. The cheese was first made in 1745 and is traditionally made using surplus milk from Stilton production. It is typically aged for 6 to 12 months and has been coloured orange since the 18th century, due to the addition of annatto extract during manufacture.
| Characteristics | Values |
|---|---|
| First factory established | 1875 |
| Farmhouse production | 1745-1875 |
| Cheese-making independence from Cheshire-producing counties | Sometime before the 1700s |
| Local fame | Some villages in the south of the county were famous for their cheese |
| National recognition | Stilton was more recognised nationally than Red Leicester |
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What You'll Learn
Red Leicester was first made in 1745
Red Leicester came about as a way to use up surplus milk from Stilton production, as it could last longer. It was traditionally made by Stilton dairies and local farms, and sometimes still is. Leicestershire established its cheese-making independence from the Cheshire-producing counties before the 1700s. Some villages in the south of the county were known for the quality of their cheese.
The first factory to make Leicester was established in 1875, after which farmhouse production slowly declined. Cheese-making in Leicestershire mirrored that of the country as a whole, with production diminishing from about the 1850s as England became more industrialised. During the First and Second World Wars, there were no farms documented in Leicestershire in the 1938-39 register that were making Red Leicester. Local reports suggest that some small farm production continued until 1956, but the inception of England's Milk Marketing Board, which controlled what milk was to be used for cheese, dealt the final blow to traditional Red Leicester production.
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It was made to use up leftover milk from Stilton production
Red Leicester cheese was first made to use up leftover milk from Stilton production. It was created as a longer-lasting cheese, and has been produced since at least the 18th century. The first factory to make Leicester cheese was established in 1875, but farmhouse production of the cheese dates back to at least 1745. In fact, Leicestershire established its cheese-making independence from the Cheshire-producing counties sometime before the 1700s, and some villages in the south of the county were locally famous for the quality of their cheese.
Red Leicester is similar to Cheddar cheese, but with a crumbly texture. It is typically aged for 6 to 12 months and has a reddish-orange rind with a powdery mould. The cheese gets its colour from the addition of annatto extract during manufacture, a practice that has been in place since the 18th century.
Red Leicester suffered during the First and Second World Wars, and by 1938 there were no recorded farms making the cheese. However, local reports suggest that some small farm production continued until 1956. The final blow came with the inception of England's Milk Marketing Board, which controlled what milk could be used for cheese production during and after the wars. This meant that milk could not be used for most traditional cheeses, including Red Leicester.
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It was originally made by Stilton dairies and local farms
Red Leicester cheese was originally made by Stilton dairies and local farms. It came about as a way to use up surplus and leftover milk from Stilton production, as it was a cheese that could last a little longer. It is similar to Cheddar cheese, but with a crumbly texture. It is typically aged for 6 to 12 months and has been coloured orange by the addition of annatto extract during manufacture since the 18th century.
The first factory to make Leicester was established in 1875, after which farmhouse production slowly declined. Cheese making in Leicestershire mirrored that of the country as a whole, in that it diminished from about the 1850s as England became more industrial. By 1938, there were no recorded farms making Red Leicester, yet local reports suggest that some small farm production continued until 1956.
Leicestershire established its cheese-making independence from the Cheshire-producing counties sometime before the 1700s. In the south of the county, some villages were locally famous for the quality of their cheese. A 1790 report prized them above the newer cheese, Stilton, although Stilton itself had more national recognition.
Red Leicester was traditionally made on farms, with one source noting that the farm of David and Jo made farmhouse Red Leicester from 1745-1875.
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It was coloured orange by the addition of annatto extract during manufacture
Red Leicester cheese was first made in the 18th century, with the first factory established in 1875. It was influenced by traditional cheese-making practices and came about as a way to use up surplus milk from Stilton production. It is similar to Cheddar cheese but has a crumbly texture and is typically aged for 6 to 12 months. The cheese is named after the city of Leicester or the ceremonial county of Leicestershire. It has been coloured orange by the addition of annatto extract during manufacture since the 18th century. The rind is reddish-orange with a powdery mould on it.
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Production declined during the First and Second World Wars
Red Leicester cheese, also known as Leicester or Leicestershire cheese, is an English cheese similar to Cheddar but with a crumbly texture. It is typically aged for 6 to 12 months and has a reddish-orange rind with a powdery mould. The cheese has been coloured orange by the addition of annatto extract during manufacture since the 18th century. It is traditionally made in wheels and has a firm and dry texture with a slightly sweet, mellow flavour that becomes stronger as the cheese matures.
The first factory to make Leicester was established in 1875, after which farmhouse production slowly declined. Cheese-making in Leicestershire mirrored that of the country as a whole, with production diminishing from about the 1850s as England became more industrial. Red Leicester cheese-making was influenced by traditional practices and came about as a means to use up surplus and leftover milk from Stilton production, as it could be stored for longer. It was traditionally made by Stilton dairies and local farms, and Leicestershire established its cheese-making independence from the Cheshire-producing counties sometime before the 1700s.
Production of Red Leicester cheese declined during the First and Second World Wars. By 1938, there were no recorded farms making the cheese, although local reports suggest that some small farm production continued until 1956. The creation of England's Milk Marketing Board, which controlled what milk was to be used for cheese-making during and after the wars, dealt the final blow to Red Leicester production. Milk could not be used for most traditional cheeses, including Red Leicester. This pattern of decline in farm-made cheese was also seen in America after the first cheese factory was built in New York State in 1851, resulting in a steady decline from the 1920s to the 1980s.
Despite the challenges faced during the world wars and the shift towards industrial cheese-making, Red Leicester cheese has endured and is still produced today. It remains a beloved part of English cheese culture, with its distinctive colour, texture, and flavour continuing to delight cheese enthusiasts.
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Frequently asked questions
Red Leicester cheese was first made in the 18th century.
Red Leicester cheese is named after the city of Leicester or the ceremonial county of Leicestershire.
Since the 18th century, Red Leicester cheese has been coloured orange by the addition of annatto extract during manufacture.
Yes, Red Leicester cheese is still made in Leicestershire, although production diminished from about the 1850s as England became more industrial.
