Thomas Hoe Stevenson's Aged Leicestershire Red is traditionally made in the heart of the Vale of Belvoir, one of the only pasteurised Red Leicester Cheese made in the County. Its lush red colour comes from annatto which is a natural plant dye obtained from a South American bush of the same name. Matured to approximately 6 months, this gourmet British cheese has an open texture and a slightly sweet, nutty, caramelised flavor reminiscent of the varieties produced in the County, from where it originated centuries ago. Popular in Victorian times this finest of English Cheeses is cloth bound during maturation to aid the development of the rust red coat, which makes the cheese truly authentic.
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