Red Leicester

Red Leicester
Other names	Leicestershire, Leicester
Country of origin	England
Region	Leicestershire
Source of milk	Cattle
Pasteurised	Frequently
Texture	Hard
Fat content	33% total (48% as FDM)
Aging time	6 to 12 months
Named after	Leicester, Leicestershire[*]
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Red Leicester (also known simply as Leicester or Leicestershire cheese)^[1] (/ˈlɛstər/, /ˈlɛstərʃər/) is an English cheese similar to Cheddar cheese, but crumbly in texture. It is typically aged 6 to 12 months. The rind is reddish-orange with a powdery mould on it. Since the 18th century, it has been coloured orange by the addition of annatto extract during manufacture.^[2] It is a cow's milk cheese, and is named after the city of Leicester, or the ceremonial county it is located in, Leicestershire.

Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet, mellow flavour that becomes stronger as the cheese matures. Block-made cheeses are moister, and they have a slightly sweet aftertaste and a creamy texture.^[3] The cheese has a slightly nutty taste. Versions sold in supermarkets are typically coloured with annatto, although it is possible to obtain Red Leicester without it.

Red Leicester is aged anywhere from four to nine months. "Young" Leicesters, at the beginning of that range, will be very mild; it is usually after six months that a Leicester begins to develop enough of a tang to be classified as "old". The modern industrial method for ageing is with vacuum packing. Smaller "farmhouse" makers usually still use the traditional way of maturing it in cloth, for a better flavour development.