A guide to Red Leicester — England's russet-orange cheese. Where its color comes from, how it tastes, and how it differs from cheddar.
Red Leicester is one of England's most visually striking cheeses, instantly recognizable by its deep russet-orange color. Often overshadowed by cheddar, it's a distinctive cheese in its own right — milder, sweeter, and more crumbly — with a long history in the English Midlands.
What Red Leicester Is
Red Leicester is a cow's-milk cheese from Leicestershire, in the English Midlands, where it has been made since the 17th century. It was historically known simply as "Leicester," the "Red" added later to distinguish it from a wartime uncolored version. It's a firm, crumbly cheese made by a process similar to cheddar's, but with its own character and, of course, its famous color.
Where the Color Comes From
The deep orange-red color of Red Leicester comes from annatto, a natural dye derived from the seeds of the achiote tree. Annatto adds color but essentially no flavor — the same dye used to tint cheddar and other cheeses orange. Historically, Leicestershire farmers colored their cheese to distinguish it and signal quality, and the rich russet hue became the cheese's signature.
Flavor and Texture
Red Leicester is firm but crumbly, with a moist, flaky texture that's softer and more open than cheddar. The flavor is mild, mellow, and slightly sweet and nutty, with a gentle tang that deepens as the cheese ages. It's generally milder and sweeter than a sharp cheddar, making it an approachable, easygoing cheese. Aged versions develop more depth and a firmer, more crystalline texture.
Red Leicester vs. Cheddar
The two English cheeses are often compared. Both are firm cow's-milk cheeses, but Red Leicester is more crumbly and flaky, milder, sweeter, and nuttier, with its distinctive orange color, while cheddar is denser and develops a sharper, tangier bite with age. They can be used similarly, but Red Leicester brings a gentler flavor and a striking color to the plate.
How to Use Red Leicester
Red Leicester is versatile. Its color and flavor make it attractive on a cheese board with chutney, fruit, and crusty bread. It melts well, adding a warm orange hue and mellow flavor to toasties, cheese on toast, gratins, and sauces, and it grates easily over baked dishes. It's a fine all-purpose cheese for both eating and cooking.
Pairings
Red Leicester pairs with chutney, apples, pickles, and crusty bread on a board, and with cider, light reds, and crisp whites to drink. Its mellow, nutty flavor makes it easy to match with a wide range of accompaniments.
Buying and Storing
Red Leicester is widely available in blocks, mild or aged. Store it wrapped in wax paper in the fridge and use within a couple of weeks. Like other firm cheeses, grate or slice it fresh for the best flavor, and trim any surface mold from a hard block.
Frequently Asked Questions
Why is Red Leicester orange?
Its russet-orange color comes from annatto, a natural plant-based dye that adds color but little flavor.
Is Red Leicester the same as cheddar?
No. It's made similarly but is more crumbly, milder, sweeter, and nuttier, with its distinctive orange color.
Is Red Leicester good for melting?
Yes. It melts well and lends a warm color and mellow flavor to toasties, gratins, and sauces.