A moreish, flaky cheese with a slightly sweet, nutty flavour. Buttered, cloth-bound and matured for 6 months. The only Red Leicester produced in Leicester.
Pasteurised Cow’s MILK, Salt, Colour [Annatto E160b], Starter Cultures, Microbial Rennet Allergens In BOLD CAPITAL LETTERS
Ready to serve.
|Typical Values||Per 100g|