Thursday Cheese Blogging!

Customer: Now then, some cheese please, my good man.
Owner: (lustily) Certainly, sir. What would you like?
Customer: Well, eh, how about a little Red Leicester.
Owner: I'm, a-fraid we're fresh out of Red Leicester, sir.

Red Leicester

From Cheese.com

A natural, hard cheese. The bright, orange-red rind has fine, powdery moulds. Raspy, moist-textured, Leicester is made in a similar fashion to Cheddar and comes covered in a hard, dry rind. Leicester has a rich, mild flavor with a flaky texture and a deep orange color, due to natural dye annatto. Traditional makers of Red Leicester include Quicke and Overton Hall. This cheese can be eaten young, but it should ideally be left to mature for six to nine months. This cheese is excellent with fruit and beer.

Country:England
Milk:cow milk
Texture: hard
Fat content: 48%

Recipie Using This versitile and delicious cheese:
All Recipes: Red Leicester Pie
British Cheese Board: Sea Bass with Red Leicester and Hot Aubergine Salsa
Recipies4US: Red Leicester and Potato Bake