A true Red Leicester comes from Leicestershire and is produced in clothbound wheels. The Thomas Hoe Stevenson Red Leicester is buttered, cloth-bound and matured for six months to produce a flaky, open-textured cheese that is firm but offers a buttery melt-in-the-mouth quality. The aroma is sweet and earthy. The flavour is slightly sweet and nutty with evident and lingering caramel notes. The vibrant reddish-orange colour is produced with the addition of Annatto (a natural colour derived from the seed of the Achiote tree) to the milk before the cheddaring process. It is the only pasteurized Red Leicester produced in the county of Leicestershire. It is a firm favourite at Long Clawson Dairy and a staple here at the shop!
Cow’s Milk U.K Pasteurized
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