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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Leicester also known as red Leicester, is the reddest of all English cheeses, simply because the vegetable dye annatto is added liberally to it. Made from whole milk by a process like that of cheddar but retaining some moisture, it is hard and crumbly but very mild in flavour. It matures faster than Cheddar and may be sold at any age from two months onwards. A whole cheese has a flattish drum shape and weighs about 18 kg (40 lb).

Leicester is regarded as one of the best cheeses with which to make welsh rabbit.