Leicester cheese, often 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 "red" in the name is a bit misleading, because there is no other well known Leicester cheese of another colour to so distinguish it by. The fairly mild flavour goes well with most food and wine or beer, and is good for Welsh rarebit and cheese on toast. Royal motto (French): Dieu et mon droit (Translated: God and my right) Englands location (dark green) within the British Isles Languages English (de facto) Capital London de facto Largest city London Area – Total Ranked 1st UK 130,395 km² Population – Total (mid-2004) – Total (2001 Census) – Density Ranked 1st... Country of origin England Region, town Somerset, Cheddar Source of milk Cows Pasteurized Frequently Texture hard/semi-hard Aging time 3-4 months depending on variety Certification No Cheddar cheese is a pale yellow, sharp-tasting cheese originally made in the English village of Cheddar, in Somerset. ... A new article is underway at Talk:Annatto/Temp which conforms to the template laid out at Wikipedia:WikiProject-Herbs-and-Spices/Template. ... Wine is an alcoholic beverage produced by the fermentation of grapes and grape juice. ... Beer is an alcoholic beverage produced through the fermentation of cereal sugars, and which is not distilled after fermentation. ... Welsh rabbit is a snack dish, also known as toasted cheese or (in a fake etymology) Welsh rarebit. ...
This colouring is extracted from a South American spice, originally used by Red Indians as war paint.
RedLeicester is a cheese that can be eaten young but it is better left to mature awhile.
Award winning RedLeicester cheese is still made in the traditional way, from pasteurised cows milk, and forming the cheese as large, flat, round millstone shapes and they are sold between six to nine months of age.
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