Classic farmhouse cheese made on Belton Farm, Whitchurch,
Red Leicester is a rich, russet coloured cheese with a flaky, slightly open texture and a distinctive mellow flavour. Originally made on small farms in the Midlands, it became very popular with Londoners during the Victorian period, due to its lush colour – which gives it its appeal.
The rich colouring is added by the use of an age-old, tasteless, vegetable dye extracted from a plant in South America called Annatto. It is usually eaten at between 10 to 12 weeks of age, but can be matured for up to 6 months or more, by which time it develops a fully mature flavour.
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