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Currently Playing: How to Make a Red Leicester Cheese: Bold and Beautiful...and STINKY.

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/getwaitlist/?video=CNdJGwQkM3U Milkslinger Recipes: https://milkslinger.com/recipecollection?video=CNdJGwQkM3U Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=CNdJGwQkM3U Sign up for Milkslinger emails: https://milkslinger.com/getmilkslingeremails?video=CNdJGwQkM3U Red Leicester, a British cheese similar to cheddar, gets its bright orange color from an ungodly amount of annatto. Typically, Red Leicester is aged for 6 months or longer, but I tasted this one at 3 months. While it had aged perfectly well in a vacuum-sealed bag, if you have a press that's strong enough to get a tightly-closed rind, try aging the cheese in lard-soaked cloths, a method that makes for a more traditional cheese. CHAPTERS 00:00 Red Leicester Cheese 00:12 The Milk 00:27 Cultures 01:17 Annatto 01:47 Rennet 02:08 Cutting the Curd 02:25 Cooking and Stirring 04:24 Pouring off the Whey 04:37 Draining 05:30 Cheddaring 06:23 Milling and Salting 06:50 Pressing 08:46 Air Drying 10:09 Aging 11:47 Tasting 13:39 The Melt Test Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.