“ "Hard cheese made of cow milk. Raspy, moist-textured Leicester is made in a similar fashion to Cheddar, and comes covered in a hard, dry rind. As with Lancashire, the factory version is mild, while homemade Leicester is rich and deep in taste. Wine Partners: Pommard. Leicester cheese, usually called Red Leicester, is an English cheese, made in a similar manner to cheddar cheese, but is crumblier; it is coloured orange by adding annatto extract during manufacture. The fairly mild flavour goes well with most food and wine or beer, and is good for Welsh rarebit." „
* Prices may differ from that shown
Leicester cheese, despite being relatively mild is something I rather miss whilst cheddar, sage derby and many worldy cheeses aren't too difficult to find in Poland's capital, Red Leicester is something I haven't really bumped into. I'm not sure if it's the orange colour or the taste itself but I do occasionally pine for it in a sandwich with some pickle.
From a young age, I was rather taken with the cheese, it stood out from the majority of cheeses in the shop, if colouring the cheese with annato is not done as a marketing ploy then it certainly should have been because I definitely bonded with this cheese initally based on it being a bit different.
There's plenty of bland tasting cheeses but Red Leicester is mild in a different sense, it manages to combine a not particularly strong taste with a slight tang and creaminess. With 30-40% fat, it's not going to do your figure much good (unless your training to be a sumo) but now and then it's a decent treat and benefits from being able to compliment just about any type of food.
I find that farmhouse version tend to have a bit more flavour and are easily recommendable over the mass produced stuff in the big supermarkets, the stuff from small farms distributed to cheese shops are always going to be your best bet, if you are looking for quality over price tag.
Being a Leicester girl my mother fed me this cheese at a young age, growing up I was confused why all cheese wasn't orange! Hence I would only eat Leicester cheese until I was a teen! On vacations to France I would cast a suspitious look at people ordering from the cheese cart!
Red Leicester Cheese is a type of Cheddar. I like it when it's soft, and it tastes mellow like a dream on swedish crisp rolls, or melted on toast! People often complain that it's not strong enough, but it tastes very rich.
The worst thing about this cheese is that it comes covered in a sort of dry, thick rind, which you have to cut off to get to the nice bit, also if you leave for a day or two in the fridge you have to do the same - therefore you end up wasting quite a lot! I normally end up throwing it out the window for the blackbirds to eat (they are big fans of Leicester Cheese!)!
I reccommend having Red Leicester Cheese melted on toast, with a splash of Worcestershire sauce!
If you try it and end up hating it you have my permission to take the cheese and take a pot shot at me, but I believe that you will become a fan also!
I like cheese in a whole load of diffent varieties. I like cheddar, edam, mozzarella, and more. I like solid cheese, grated cheese, sliced cheese, small individual mini cheeses, soft cheeses, cheese triangles, and spreadable cheese. I also like cheese flavoured snacks, crisps, anything!
Red Leicester is my favourite type of cheese. I like how its taste isn't too strong, and isn't too mild. I also like the texture of the cheese. Whenever I am buying myself a block I like to gently squeeze it and if it has a rubbery feel to it, I'll buy it. I'm not a fan of crumbly cheeses, and the red leicester I buy is never crumbly.
Generally I like to have my cheese sliced (I love cheese sandwiches) but I also like to to grate it and then have it melted. I especially like making my own pizzas, and every one is topped with some grated red leicester. You may like to note that when it's melted it doesn't go all stringy like mozzarella.
Cheese is very fatty, and red leicester is no exception, so this is a food that should be enjoyed in moderation to avoid piling on the pounds.
It's a reasonably priced cheese too, at around £1.50 for a 200g block. It's also very readily available in most supermarkets so getting your hands on some won't be a problem.
Red Leicester is one of our traditional cheeses, and a very good cheese it is too - versatile, affordable and not too hard to get your hands on. Leicester is a red cheese. In practise this means it tends to be a sort of orangey colour. I gather the process for maknig it is much akin to the techniques that give us Cheddar, and this is not surprising, for the Leicester cheese is, in terms of taste, very much like Cheddar. There are subtle differences, which anyone with a delicate cheese orrientated palate will identify. Generally speaking, it tends to be a tad less salty than Cheddar. While Cheddar comes in a broad spectrum of strengths, the red Leicester you'll find in most shops tends to be relatively mild. If you can get a farm Leicester or one from a small producer, you will find ( as is almost always the case) that it's a very differrent expereince. For most of us though, it depends on the supermarket. If you go through the pre-packaged cheese section of your local supermarket, you will see that there are yellow cheese (allegedly Cheddar) and orange cheeses (allegedly red Leicester more often than not.) If you like bland cheese that tastes faintly of salt and of nothnig else, but doesn't cost much, have one of these. The orange ones are a different colour and frankly that's about all there is in it. These are not proper cheeses. They are lifeless factory pieces. Wander to the deli counter and you'll get something a bit more promising. These aren't going to be state of the art cheeses either, but they aren't bad. Red leicster is quite a common cheese, it's easy enough to find and it tends to be priced quite reasonably. (Sainsburys are often selling it off cheap at my local, and I've been getting it for £2 per kilo, which is very cheap indeed, normally it's about twice that, which even so makes it a cheaper cheese). Leicester is a hard cheese, but its not rock like, squeeze it and it'l
l give, role it into little balls in your fingers if you get the urge. It isn't especially crumbly, it has a creamy delicate flavour and is not an acquired taste. If you like simple cheeses that aren't going to challenge you, this one is a safe bet. (If you only like weird cheese with things growing on the rinds and a distinct hint of sheep, then this is probably going to be too ordinary for you!). Normally this cheese won't have a rind on it, but if you keep it too long it does start growing little white moulds, which I wouldn't recomend. It'll happily keep in your fridge for over a week though, it's not a tempermental cheese. That said, it does, like most cheeses, do better if it doesn't get to warm, as it will melt, go limp and sweat out its fats, none of which improve the texture or flavour. Wrap it carefully before storing it in the fridge or it dries out dreadfully and becomes quite grim. Eating options - this is where Red Leicester really comes into its own - it is a very versatile cheese. It's easy to slice so it makes a good sandwich, going well with salads, pickels, mustard or whatever else takes your fancy. It's got enough flavour to make a nice cheese with biscuits after meal snack. It grates easily so you can sprinkle it over salad, pasta, soup etc to good effect. With the bright orangey colour, its a great way of adding colour to meals - it makes an excellent cheese sauce and is very good if you want to brighten up cauliflower cheese or macaroni cheese. It is a very easy cheese to cook with and will give you good results. The bright colour is a real bonus when feeding children. On the whole, a very good cheese indeed - a nice alternative to Cheddar if you are trying to vary your cheese eating a bit, a safe bet with children, god value, easy to store, easy to use and an easy way to lvien up your cooking. I like it, I'd certainly reccomend it.