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Boxing Day we made our first Red Leicester.... We used 8 litres of 2% P/H Milk and 900 ml of 18% Cream, for a total BF content of 3.6%.... We used a whole teaspoon of Annatto, and pretty much followed the recipe in Ricki's book....  Here is a photo of my wife milling the curds after cheddaring....



We salted the milled curds, pressed at 15 lbs. for 30 min., and then we only used 1 hr. at 30 lbs. (instead of 2) and then gave it 2 hrs. at 50 lbs. before using 85 lbs. overnight for the final 12 hr. pressing.... The rind was closed after the 50 lb. step (which we used because it sure wasn't after 30 lbs.).... We were using the NEC Medium Hard Cheese Mold, so that 85 lbs. works out to 3.5 psi....  Here is a photo of it drying, prior to being waxed.... certainly a dark orange.... 



The mottled appearance tells me it still needs to dry a bit more before waxing.... We dry in a cool room, at 55*F (and moderate humidity), so it can take up to a week.... but the upside is that we don't get any mold growing during drying.... 

Bob