What is Red Leicester?
A traditional hard cheese from Leicestershire, made from pasteurised cow’s milk and coloured orange with annatto, a natural dye used in the region since the 18th century. Aged for 6–12 months. Mild, nutty, and slightly sweet, with less sharpness than mature Cheddar. Traditional raw-milk clothbound versions have also been revived.
Taste, aroma, and texture
Close-textured and dense, with a smooth, waxy surface. Becomes crumbly with extended ageing. The orange colour comes from annatto. Natural rind is hard and deep golden-brown.
Lactic and earthy notes are equally dominant. Fruity notes are strongly present. Animal and herbal notes are faint. No smoky character. Mildly nutty and buttery; gentler and less assertive than aged Cheddar.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Red Leicester, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Melted into toasties, burgers, or baked potatoes.
- Grated over soups, pasta, or casseroles.
- Used for colour and flavour in cheese boards or savoury pies.
What pairs with Red Leicester?
Classic serving companions from the Cheesepedia catalog.
- Fresh Apples (e.g., Cox's Orange Pippin)
- Pale Ale
- Sourdough Bread
- Pears
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Red LeicesterStory and origin
Produced in Leicestershire since the 17th century, originally made from surplus milk after Stilton production on local farms. Annatto colouring was introduced in the 18th century. Industrial production displaced traditional methods during the 20th century; the revived raw-milk clothbound Red Leicester relaunched in 2005. PDO status was granted in 1996.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
