Author Topic: Red Leicester #1  (Read 52 times)

Online ezabel

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Red Leicester #1
« on: May 27, 2016, 12:10:28 AM »
I wanted to try to make a Cheddar style cheese, and the idea of the Red Leicester appealed to me, simply because the colouring sounded unique.  Well it is :o
The whole time making it, it just looked.................different :-\  5ml of Annatto for 10 litres of milk.
I can see why people invest in a cheddaring mill though.  Breaking up the curd mat using fingers and thumbs to get it to a small consistency was just a little laborious before the salting stage.  In the press for it's final time at the moment, and overall I'm very happy with the outcome.  Going to make another Caerphilly though, as the first ones nearly all gone, and I loved the short waiting time to eat it :D