Leicester was first made by farmers around the city to use up surplus milk left over from the production of Stilton cheese.
They added carrot juice to give the cheese its vibrant orange color and so it became known as Red Leicester. In fact, there is only one kind of Leicester and it is all now colored with annatto dye.
Traditionally made like a flat cartwheel, it has a thin, dry rind. The paste is dense textured and quite chewy. It has a lightly sweet aroma with nuts and a mild flavor with just a touch of lemony piquancy. Some factory-made cheese is flavored using herbs, garlic, or nuts.