Maturation: 6 months
Cheese Type: Uncooked, Pressed cheese
The history of Red Leicester dates back to the 17th century when farmers in Leicestershire wanted to make this Cheddar type cheese easily recognazible. They decided that the colour of the cheese should denote its richness and creaminess and started to dye it with Annato, a natural red dye also used in the makig off of Mimolette. Rutland Red is produced by the Long Clawson Dairy, following the traditional recipe but using pasteurized milk. Buttered, clothbound, and then matured for 6 months, Rutland Red has a flaky texture with a slightly sweet, caramelised flavour. It builds up a more nutty and buttery robust taste as it ages.
White wines (Sauvignon Blanc)
Red wines (Pinot Noir)
Beers (Pale Ales)
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Cheese Club Team