A traditional Red Leicester that stands out on any cheeseboard — not only for its bright, natural red colouring, but also for its distinctive bold taste.
Territorial cheeses are some of the oldest recorded foods in British history, with Red Leicester traditionally crafted by farmhouse dairies as a way to use up leftover milk from Stilton production, ensuring nothing went to waste. Rutland Red is traditionally cloth-bound, hand buttered and matured for 6 months. It's a touch sweet, with hints of caramel, and a savoury, moreish bite.
About the producer
Made by: Clawson Farms
Where: Leicestershire
About the cheese
Cow, pasteurised
A traditional Red Leicester that stands out on any cheeseboard — not only for its bright, natural red colouring, but also for its distinctive bold taste.
Territorial cheeses are some of the oldest recorded foods in British history, with Red Leicester traditionally crafted by farmhouse dairies as a way to use up leftover milk from Stilton production, ensuring nothing went to waste. Rutland Red is traditionally cloth-bound, hand buttered and matured for 6 months. It's a touch sweet, with hints of caramel, and a savoury, moreish bite.
About the producer
Made by: Clawson Farms
Where: Leicestershire
About the cheese
Cow, pasteurised
Additional Information:
Milk: Cow
Vegetarian: Yes
Pasteurised: Yes
Edible Rind: Yes
Awards: 3x Gold Winner, Global Cheese Awards; 4x Gold Winner, International Cheese Awards; Tesco Red Leicester Trophy, International Cheese Awards
