Red Leicester
Traditionally made in a large cartwheel shape, Red Leicester is a rich, russet coloured cheese whose flaky and slightly open texture plays host to a distinctive mellow flavour. Its lush colour was largely responsible for the cheese's popularity - especially in the Victorian period - and is caused by the use of
Annatto, an age-old, tasteless vegetable dye extracted from a plant in South America. With a firm body and a close flaky texture, it takes around three to four months to mature and is great when eaten with fruit. It also makes a good partner for beer.
