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)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team