Red Leicester, also known as Leicestershire cheese, a pasteurized English cow cheese, and a close cousin to cheddar although this one fits in the English Crumbly category. This Thomas Hoe Stevenson Red Leicester is one of only a few pasteurized versions of the cheese made in Leicestershire County.
The bold orange colour comes from annatto which is a natural plant dye obtained from a South American plant. Before the use of annatto, the cheese was coloured with carrot or beet juice. This Red Leicester is matured for six months.
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