How Traditional Red Leicester Cheese Is Made In the UK | Regional Eats

Red Leicester is a raw-milk, nutty, sweet cheese with a citrus finish. But no doubt what makes it stand out is its bright orangey-red color. The cheese is deliberately turned this vibrant hue with a natural coloring called annatto. It doesn’t contribute to the flavor of the cheese, so why is it added? We visited Leicestershire Handmade Cheese Co. to find out.

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[lt]

I never tire of people and their preferences lol. Dude didn't want his cheese to fall through the cracks, so he dyed it... and it worked! People eat the "new" cheese with no complaints, and a classic is born. I genuinely love stories like this one.

[miikop]

“Eyes in the cheese” Claudia’s done enough of these cheese videos that she can bring new information to the cheesemakers. Another great video from her

[frogstamper]

I've eaten red leicester for over thirty years and never realized that the red colour was just there for show, I always thought it was part of the cheese making process that it was this colour. Great video.

[EsteffersonTorres]

I'm from the northeast of Brazil and that food coloring is widely used here, especially on stews. The plant has many names and here in my region is called "Urucumzeiro" and its fruit is the "Urucum". The seeds of the fruit are ground, originating a powder of vibrant red color.

There's a type of cheese made in Brazil called "Queijo do Reino" or "Kingodm's Cheese", which, if I'm not mistaken, also uses anatto.

[Dr.Quarex]

I studied abroad in Leicester for a year once, and Red Leicester was one of many things I took away from that experience to appreciate for the rest of my life. Really different cheeses are a good 50% of those experiences but I had lots of fun too

[tdb]

Red Leicester is easily one of my favourite cheeses. It's really popular here in Australia, but most British foods are.

[Viewbob_True]

Rationing really killed a lot of what was great about British food, I'm glad these methods are coming back in a big way.

[beverlyandsebaiyaman]

The cheese master's accent was heart warming, my grandmother was from Leicester...

[ja-bvlq]

Claudia Romero is one of the most charismatic and gorgeous food-show hosts I've seen in decades! ❤ you, Claudia! Keep up the fun, entertaining and educational episodes!!!

[HarekaTysiri]

Claudia is getting better and better in each episode! I love her! And i love cheese! So i hope one day i could meet her and talk about cheese 😂

[dickJohnsonpeter]

"Let's call this cheese RED Leicester for its bright *yellow* color".

[val-xoud]

In Mexico we mix chile guajillo with salt and rub it on a hard cheese or fresco. It gives it good color and flavor as well as preserving.

[GoldenFrizbee]

Fun fact: MSG occurs naturally in cheese :) Calcium lactate crystals also offer a fun mouthfeel. I prefer my cheese aged and this is quite common in aged Gouda.

[samueltrifan]

Stilton used to be my favorite British cheese, until I tasted Red Leicester for the first time last year. Absolutely love it. 🤤

[GraceLJW]

"Our American friends will know about this." I grew up near Tillamook and yes, squeaky cheese is fantastic! And very funny the first time you eat it.

[thecheesescientist]

Love a good Red Leicester. Unfortunately, most commercial versions have got no flavour. Seek out this Sparkenhoe Red Leicester for a traditional cheese made with raw milk.

[Andr]

Fun fact: annato is called axiote in Mexico and is famously used in cochinita pibil, which is probably Yucatán's most famous dish. If you go to Cancún, try and have some authentic cochinita to taste annato used in a completely different form.

[gigteevee]

Definitely the best food channel, Claudia rules!!!

[The_Deacon]

I love these episodes! You do an amazing job explaining what cheese is all about. Thank you.

[gpulitini]

Besides food coloring, Anatto was and still being used by natives from central to south America as traditional red color body painting, it's called URUCUM here in Brazil, they also use the leafs as medicine by chewing or making tea. The red fruit is said to have lot of c vitamin and other good substances. Indigenous people eat it as healthy food... So if you use it in these cheese, you are improving not only with color, but with other good stuff...