Red Leicester is a cow’s milk cheese originating from the Leicestershire region of Britain, with a distinctive red hue from the addition of annatto. It has a mild flavor and can be eaten on its own or used in cooking. The texture varies depending on the shape, with the wheel-shaped version being firmer and drier. White Leicester is a similar version without dyes and is cheaper, but with a less complex flavor. It can be substituted for cheddar.
Red Leicester, also historically referred to as Leicestershire, is a variety of cow’s milk cheese produced mainly in Great Britain. The cheese is thought to have originated in the Leicestershire region of Britain following a desire by local dairy farmers to produce a cheese with a distinctive taste and appearance to the region. Its name comes from the red color of the hard outer crust of the cheese. This red hue is the result of adding annatto, a food coloring derived from the seeds of the annatto tree, during the manufacturing process.
To make Red Leicester cheese, dairy farmers combine cow’s milk with rennet, an enzyme that helps the milk coagulate to form a firmer mixture. The mixture is then allowed to sit until it separates into more solid pieces known as curds and liquid called whey. The curds can then be colored with annatto to give the cheese a red colour, before being pressed together and then shaped into a wheel or block shape. It is generally recommended that cheese be aged for at least six months before consuming it for optimal texture and flavor.
The texture of red Leicester cheese is typically a bit firm, particularly if it’s made in its traditional wheel-shaped form. The harder version of the cheese tends to be drier and chewier. If, on the other hand, the cheese is made in a block shape, it is more likely to have a softer texture that is better suited for cutting into smooth, intact slices.
Red Leicester is generally considered to have a mild flavor with a slightly sweet undertone. If the cheese is purchased as a wheel and has a flaky texture, it is often eaten on its own as finger food or paired with crackers, bread, or fruit. It can also be shaved and added to salads or grated and used as a garnish for cooked dishes just before serving. The softer block-shaped version of the cheese tends to melt better than the flaky wheel version and can be added to any dish where a melted cheese is desired.
Because Red Leicester cheese is traditionally made primarily in Britain, it may not be readily available in other areas of the world or, if available, may not necessarily be affordable depending on how far it has been exported. White Leicester, a similar version of the cheese with no dyes and is often lower in price; however, it cannot be reputed to have as complex a flavor as the original version. The cheese can also be substituted for cheddar for a similar taste, texture, and meltability.
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