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Red Leicester
Country: England Grade: Pasteurized
Cheese Type: Hard Milk Type: Cow
Size: SKU: SKU16204
Weight: 0.50 lbs Available: No items available
Your Price: $13.00 Quantity: Out of stock
Description:
This cheese is Thomas Hoe Stevenson aged Red Leicestershire. Thomas Hoe was one of the originial cheesemakers from the Vale of Belvoir, who made cheese on Mount Pleasant Farm near Melton Mowbray in the late 1800s and early 1900s. Red Leicester is a cow’s milk cheese, from Leicestershire in England and named after the city of Leicester, made in a similar manner as cheddar cheese, but tends to be crumbly. The term Red is a misnomer and was added to the name after World War Two. The color is more of a reddish-orange and comes from adding annatto seed dye that is tasteless, coming from a plant from South America. Originally the cheese was colored with carrot or beet juice. It is traditionally made in large wheels and can be aged for 4 to 9 months. At the early stage, the cheese is very mild and needs about 6 months aging to develop its tang. Red Leicester has a fat content of about 48%.
Texture:
This Red Leicester has a firm texture and is a bit flaky or crumbly and quite red in color. The cheese is suitable for grating and is a good choice for use on toast or on a baked potato and is famous for making the perfect Welsh Rarebit due to its exceptional melting qualities. The rind is reddish-orange with a powdery mold on it from being cloth bound during maturation.
Flavor:
Red Leicester has a lemony, slightly sweet nutty carmalized flavor and, at a young age, its flavors are very mild with a marked sweetness and with age, it turns slightly tangy. At its best, it has a slightly nutty taste.
Pairings:
This cheese is great served on a plowman’s platter with watercress and scallions. The taste of Red Leicester complements fruit, pasta, crackers and is often used in tarts or quiches. In England, the cheese is grated over milk-soaked bread, spread with mustard and baked. It gives color and flavor when used in sauces or soups.
Whites: Vouvray, Tocai Friulano
Reds: Grenacha, Malbec, Bonarda
 
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