Similar to Cheddar, but much milder, Leicester style cheese is a delicious alternative.
Leicester is a hard cheese is normally coloured with annatto and can be dark yellow to red in colour. This is where the term Red Leicester comes from. It was traditionally made in the shape of a flat wheel, so I used a 165mm width mould and adapted the recipe to 8 litres (2 gal) of milk.
This video uses a traditional cheddar process, including cheddaring the curds, but is lighter on the colouring.
To make Red Leicester, just add 4 drops of annatto per litre of milk. For this recipe you would need to add 32 drops diluted in half a cup of non-chlorinated water.
Thanks for watching, and stay tuned for a Manchego cheese video coming soon.
Until next time curd nerds, Keep Calm & Make Cheese!
Hi Gav wonderful watching your video’s and getting your receipes. I have been cheesemaking for the past three years and particularly like Camenbert, Halloumi and Edam. I have continued to do the cheeses inspired by you and have had no failures so far. Thank you fpr sharing your processes and such great instruction.