Red Leicester, Thomas Hoe Stevenson
A true Red Leicester comes from Leicestershire and is produced in clothbound wheels. Our favourite is the Thomas Hoe Stevenson version produced by Long Clawson Dairy.
Made with pasteurized cow's milk, each wheel of Red Leicester is buttered, bound in cloth and then matured for at least six months. The vibrant reddish-orange colour is produced through the addition of Annatto to the milk before the cheddaring process. All-natural, Annatto has a very mild flavour and is derived from the seed of the Achiote tree.
The result is a flakey, open-textured cheese that offers a buttery melt-in-the-mouth quality. Before consumption, each wheel of Red Leicester is lovingly removed from its cloth wrapping, revealing a beautiful, speckled rind with natural blue and white spotting. Inside, the vibrant paste offers up earthy aromas followed by sweet and nutty flavours of caramel.
The only pasteurized Red Leicester produced in the county of Leicestershire, this eye-catching cheese is an absolute staple here at the shop!