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Cheese from England, Leicestershire
Evening and morning cow milk is coloured with annatto, given lactic starter and rennet at 80–84 °F in winter or 76–78 °F in summer, and the firm curd is cut, scalded to 92 °F and drained. The matted curd is cut into blocks, turned until it has the right acidity, milled, salted at about 2 lb per 100 lb of curd and pressed hard. It cures on shelves at about 60 °F for 2 months to a year, most often 6 to 8 months.
| Mixed evening and morning whole cow milk | [usda-hb54][usda-608] |
| Annatto, to colour the milk | [usda-hb54] |
| Lactic starter | [usda-hb54] |
| Rennet | [usda-hb54][usda-608] |
| Salt, milled into the curd, and dry salt on the outside after pressingabout 2 lb per 100 lb of curd | [usda-hb54] |
| Starter | lactic starter |
Total time across the recorded steps: 2 months – 12 months
What changes: Annatto, starter and rennet go into the mixed milk
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Evening and morning cow milk is coloured with annatto, given lactic starter and rennet at 80–84 °F in winter or 76–78 °F in summer, and the firm curd is cut, scalded to 92 °F and drained. The matted curd is cut into blocks, turned until it has the right acidity, milled, salted at about 2 lb per 100 lb of curd and pressed hard. It cures on shelves at about 60 °F for 2 months to a year, most often 6 to 8 months. Made in 6 steps over 2 months – 12 months. The longest step, cure on shelves, takes 2–12 months (Sanders G.P. 1953) and runs at 16 °C (Sanders G.P. 1953). Salt is 2 % (Sanders G.P. 1953).
| Main step | 2–12 monthsReported[usda-hb54] | Cure on shelves |
|---|---|---|
| Temperature | 16 °CReported[usda-hb54] | Cure on shelves |
| Salt | 2 %Reported[usda-hb54] | Mill and salt |
Coloured with annatto and resembling Cheddar, but with more moisture, so it ripens faster. The curd is matted, turned and milled before pressing.
The 1953 USDA account says it may be sold after about 2 months of curing at about 60 °F. Slow Food UK says the traditional cheese is made from unpasteurised milk and sold at 3 to 12 months. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age.
Every number is labelled with how it is known. How this atlas is made
Leicester cheese was first made in Leicestershire in the English Midlands and was once said to rank among the finest English cheeses, second only perhaps to Stilton (USDA, 1953). Slow Food UK traces it back to the 17th century and says most of it was traded at Leicester, which gave it its name although little was made inside the city. The dyed colour set it apart from other county cheeses. As farm cheesemaking disappeared, production moved to other parts of the UK and some was made in block form by larger creameries.
