What Is Red Leicester?
Red Leicester is one of England's oldest and most recognisable cheeses, originating in the county of Leicestershire in the East Midlands. Its production dates back to at least the 17th century, when it was made on farms across the region using surplus milk left after cream was skimmed for butter-making — a practice that gave early Leicester cheeses a characteristically firm, long-keeping body.
The cheese's vivid burnt-orange hue comes from annatto, a natural colouring derived from the seeds of the achiote tree. Originally, the colour came from carrot or beet juice; annatto became standard practice in the 18th century, partly to signal quality and distinguish it from paler imitations. During World War II, annatto was banned as a wartime austerity measure, and the cheese was briefly sold as "Leicestershire" in its uncoloured form.
Red Leicester does not hold PDO (Protected Designation of Origin) status, meaning it can legally be produced anywhere. However, a small but growing number of artisan dairies in Leicestershire — most notably Sparkenhoe Farm — have revived traditional cloth-bound, farm-made production, offering a far more complex product than the factory-produced blocks found on most supermarket shelves.
Taste & Texture
A good Red Leicester rewards patience. Younger examples (around three months) are mild, buttery, and gently sweet, with a smooth and slightly springy texture. As it matures toward six months and beyond, the flavour deepens considerably — nutty and earthy notes emerge, a subtle tang develops, and the paste becomes flakier and more granular with occasional crystalline pockets of tyrosine.
The moist, open texture distinguishes it clearly from Cheddar. It melts beautifully without becoming greasy, and the rich colour makes it one of the most visually striking cheeses on any board.
How to Serve
Always bring Red Leicester to room temperature — allow at least 30 to 45 minutes out of the fridge before serving. Cold dulls its flavour considerably.
On a cheeseboard, its colour provides dramatic contrast against paler cheeses like Brie or Wensleydale. Serve with oat crackers, Branston pickle, sliced apple, or pickled onions for a classically British spread. Red Leicester is also an exceptional melting cheese: use it in toasties, cheese sauces, jacket potatoes, and gratins where its vivid colour and smooth melt add both flavour and visual appeal.
Red Leicester vs. Double Gloucester
| Feature | Red Leicester | Double Gloucester | |---|---|---| | Region | Leicestershire | Gloucestershire | | Colour | Deep orange | Pale golden-orange | | Texture | Moist, flaky, slightly crumbly | Firmer, smoother, waxy | | Flavour | Nutty, buttery, mildly tangy | Richer, creamier, more savoury | | Aging | 3–6 months | 4–6 months | | Meltability | Excellent | Good |
Both are annatto-coloured English territorials, but Double Gloucester is made from full-fat milk of both milkings, giving it a richer, denser body. Red Leicester tends to be more crumbly and slightly lighter in flavour.
Storage
Wrap Red Leicester tightly in wax paper or cheese paper — never cling film, which traps moisture and encourages unwanted mould. Store in the warmest part of your refrigerator (the vegetable drawer is ideal) at around 8–10°C. It will keep well for two to three weeks once cut. If surface mould appears, simply cut it away generously — the cheese beneath will be perfectly fine.