Red Leicester: A Deep Dive into England’s Brightest Cheese

British cheeses often evoke thoughts of Stilton, Caerphilly, or Cheddar. Yet, there’s a broader spectrum to the dairy heritage of the British Isles, and among these, the brilliant Red Leicester holds a special place. This radiant orange hard cheese, with its nutty depth and slightly crumbly demeanor, has been gracing tables with flair for centuries.

Delving into Red Leicester’s Rich History

Rooted in the 17th century, Red Leicester’s origins trace back to the pastoral landscapes of Leicestershire, Derbyshire, and Nottinghamshire. While it bears some resemblance to Cheddar in terms of production, Red Leicester has carved its own niche. Think of it as Cheddar’s vibrant counterpart, deserving of its own spotlight, without the shade of comparison.

The cheese’s characteristic hue was originally attributed to the carotene-rich pastures grazed upon by local cows. As time went on and to achieve a consistent, bright color, cheesemakers integrated the natural dye, annatto, into the process.

Taste, Texture, and All That’s In Between

Appearance: Sporting a distinctive thin, brick-red rind, the interior of Red Leicester is a burst of vivacious orange. Although it presents a crumbly facade, its consistency is notably softer than many of its aged Cheddar counterparts. Profile: It greets the senses with aromatic hints of sweet nuts, layered with caramel undertones, and a subtle bouquet reminiscent of alpine wildflowers. On tasting, it reveals a canvas of buttery, nut-infused flavors, with fresh grassy undertones. An undercurrent of caramelized sweetness is gracefully balanced by a subtle tang, ensuring the cheese remains lively and memorable. Texture: The cheese is tender, offering a delightful melt-in-the-mouth experience, especially when enjoyed at ambient room temperature.

The Art of Crafting Red Leicester

From the Dairy. The cheese owes its beginnings to the milk of local cows, particularly the rich yields from the Red Poll or Shorthorn breeds.

Process. The milk undergoes gentle warming, reaching a specific temperature where rennet is introduced to commence coagulation. The curd’s consistency is pivotal, as it dictates the final cheese texture.

Red Leicester’s signature orange is achieved by blending in annatto during the curdling process.

Post whey separation, the curd is molded, pressed, and given its signature form. Salting follows, both for flavor enhancement and aiding in the maturation process.

The cheese’s aging can span from a few months to beyond six months, allowing its flavors and texture to mature and deepen.

Quality Assurance. As the cheese matures, it undergoes rigorous quality checks. This ensures that the evolving flavors and textures are on the right track, offering the perfect bite every time.

Culinary Companions for Red Leicester

Its versatile nature makes Red Leicester a delightful companion to a range of dishes. It pairs harmoniously with rye bread adorned with fig or orange jam. Its nutty richness complements smoked salami, fennel taralli, and pumpkin chutney. Whether melted atop a pizza, gracing a quiche, or adding depth to salads, it stands out.

Wine Pairings

• A glass of Cabernet Sauvignon, robust and layered with notes of black currant, pepper, and occasional hints of chocolate, is a sublime match for Red Leicester, especially the ones that are lightly aged.Rioja: Spain’s famed wine, bursting with spicy and mature red fruit flavors, elevates the Red Leicester’s nutty essence.
• Tawny Port: Consider the opulence of an aged Tawny Port. Its symphony of dried fruit, caramel, and spice intriguingly juxtaposes the cheese’s maturity.
• Chenin Blanc: A white wine enthusiast? Try Chenin Blanc from France’s Loire Valley. Its crisp apple, pear, and occasional honeyed notes resonate with the cheese’s profile.
• Zinfandel: Venture to California with a Zinfandel. Its profile, loaded with plum, raspberry, and spice, harmonizes with the cheese’s depth.

Beer: The Classic Brews and Beyond

• English Bitters: Dive into the quintessential British experience. The balanced bite of English Bitters finds a mate in Red Leicester’s richness.
• American Pale Ale (APA): Experience the juxtaposition of APA’s fruity bitterness against the cheese’s creamy, nutty layers.
• Porter: A mature Red Leicester meets its match in Porter’s toasted, chocolate notes.
• India Pale Ale (IPA): Seek contrast? The IPA’s pronounced citrusy bitterness plays off the cheese’s creamy richness.
• Stout: For the robust palates, Stouts, rich in coffee, chocolate, and roasted malt, seamlessly align with the cheese’s profound flavors.
• Ginger Ale: Venture off the beaten path. The zesty sweetness of ginger ale, especially with younger Red Leicester variants, introduces an unexpected delight.
• Red Ales: The malt-driven, caramelized essence of Red Ales amplifies the cheese’s buttery, nutty nuances.
• Saison: Belgian Saisons, with their spicy tang, provide a refreshing counterpoint to the cheese, promising an uncharted tasting journey.