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Red Leicester Cheese Making Recipe

4.5 2 reviews
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Say what you will about brightly colored cheese, this one is a true show stopper. This cheese is not like a cheddar variation, but quite different in both texture and moisture, and is a bit more tangy in flavor. Plus, it has that eye catching deep red/orange color.

The proper name for this cheese is Red Leicester, or Leicestershire, but it comes out sounding like 'Red Lester.'
  • Yield6 pounds
  • Agingtime 6+ months
  • Skill Leveladvanced
  • Author


  • 6 Gallons of Milk (Not Ultra Pasteurized)
  • 2 tsp (10 ml) Annatto Cheese Coloring
  • 1.5 Packets C101 Mesophilic or 3/8 tsp MA011 Culture
  • 1/2 tsp (2.5 ml) Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)
  • 1/8 cup lard


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Butter Muslin
  • Large Colander
  • M2 Hard Cheese Mold
  • Cheese Press or 45, 90 & 150 lb Weights