Summary

Red Leicester Cheese

Red Leicester is a raw-milk cheese known for its bright orangey-red color, nutty, sweet flavor, and citrus finish. The distinctive color comes from annatto, a natural coloring derived from a South American plant.

Annatto and Its Purpose

Annatto is a natural colorant that has been used since the early 1800s. It was added to Red Leicester to make it more distinctive and popular, and its use has contributed to the cheese’s success in the UK.

Cheese-Making Process

The cheese-making process involves several steps, including:

Curdling and cutting the curds into small pieces
Adding annatto to the curds, which gives them a vibrant yellow color
Milling and salting the curds
Molding and pressing the curds into a 10-kilo wheel
Cloth-binding the cheese with lard, a traditional method that helps preserve moisture and prevent drying out

Aging and Maturation

Red Leicester ages in a humid room for 6-14 months, during which time mold builds up and eats away the lard, leaving the cheese intact. The resulting cheese has a nutty, sweet taste with a citrus finish and a slightly crumbly texture.

Traditional Methods and Revival

Traditional methods of making Red Leicester, including the use of raw milk and larding, were lost after World War II. However, David, a cheesemaker, has revived these traditional methods, and the cheese is once again being made using these techniques.

Key Vocabulary

Term	Definition	Example Usage
Annatto	A natural coloring derived from a South American plant, used to give Red Leicester its distinctive color.	The annatto added to the curds gives Red Leicester its vibrant orangey-red color.
Curdling	The process of separating milk into curds and whey, often using enzymes or acid.	The cheese-making process begins with curdling and cutting the curds into small pieces.
Raw Milk	Milk that has not been pasteurized or homogenized, often used in traditional cheese-making methods.	Red Leicester is made using raw milk, which contributes to its unique flavor and texture.
Larding	The process of applying a layer of fat, often lard, to the surface of cheese to preserve moisture and prevent drying out.	The cheese is cloth-bound with lard, a traditional method that helps preserve moisture and prevent drying out.
Milling	The process of breaking down curds into smaller pieces, often to release more whey and create a smoother texture.	After adding annatto, the curds are milled and salted to create a smooth texture.
Aging	The process of allowing cheese to mature and develop its flavor and texture over time, often in a controlled environment.	Red Leicester ages in a humid room for 6-14 months, during which time it develops its characteristic flavor and texture.
Maturation	The process of allowing cheese to reach its full flavor and texture potential, often after a period of aging.	After maturation, Red Leicester has a nutty, sweet taste with a citrus finish and a slightly crumbly texture.
Citrus Finish	A flavor profile characterized by notes of citrus, often found in cheeses with a sweet and nutty taste.	Red Leicester has a citrus finish, which complements its nutty and sweet flavor.
Wheel	A circular shape of cheese, often formed during the cheese-making process.	The curds are molded and pressed into a 10-kilo wheel, which is then aged and matured.

Watch The Video

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

Vocabulary Quiz

1. Which word means ‘a substance used to give something a particular color’ in the context of Red Leicester cheese?

A) Curdling
B) Larding
C) Colorant
D) Annatto is not the best answer here as it is a specific type of colorant, the question asks for the general term

2. What is the primary purpose of adding annatto to Red Leicester cheese?

A) To enhance the flavor
B) To make the cheese more distinctive and popular
C) To speed up the aging process
D) To reduce the cost of production

3. What is the result of the mold eating away the lard during the aging process of Red Leicester cheese?

A) The cheese becomes too dry
B) The cheese develops a strong odor
C) The cheese is left intact
D) The cheese loses its flavor

4. What traditional method of cheese-making was lost after World War II but has since been revived by a cheesemaker named David?

A) Using pasteurized milk
B) Adding artificial coloring
C) Using raw milk and larding
D) Aging the cheese for only 6 months

5. What is the texture of Red Leicester cheese after it has aged for 6-14 months?

A) Smooth and creamy
B) Soft and runny
C) Slightly crumbly
D) Hard and brittle

Answer Key:

1. C
2. B
3. C
4. C
5. C

Grammar Focus

Grammar Focus: The Use of the Present Perfect Tense to Describe an Action That Started in the Past and Continues Up to the Present

The present perfect tense is used to describe an action that started in the past and continues up to the present. For example, in the sentence “Annatto has been used since the early 1800s,” the present perfect tense is used to show that the use of annatto started in the past and continues up to the present. This tense is formed using the auxiliary verb “has” or “have” and the past participle of the main verb, in this case “been used.” Another example from the text is “The resulting cheese has a nutty, sweet taste,” which describes a current state that is the result of a past action. The present perfect tense can also be used to describe an action that happened at an unspecified time in the past, as in “David has revived these traditional methods,” which implies that the revival happened at some point in the past and has a connection to the present.

Grammar Quiz:

Choose the correct answer for each question:

By the time I the whole cheese, I realized it was too salty.
The cheesemaker annatto to the curds to give them a vibrant color.
How long cheese using traditional methods?
By next year, the cheese for at least 12 months.
The traditional method of cloth-binding the cheese for centuries to preserve moisture.

Answer Key:

have eaten
has added
have you been making
will have aged
has been used