This British hard cheese originated in the English county of Leicestershire several hundred years ago. Similar to cheddar but with a shorter “cheddaring” process, this cheese derives its characteristic red hue from the addition of annatto. During World War II the use of the colorant was banned and the wartime version was then white like most other cheeses of the time. But postwar the color returned and the prefix Red was added to distinguish it from the inferior wartime version. This mild cheese needs to ripen for only 3 months, although a longer ripening time will yield a stronger flavor.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make this cheese
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE