Traditionally made this Red Leicester is waxy, mellow and nutty. A gorgeous looking cheese with a lovely complex, balanced and gentle flavour. The cheese is made from the previous days milk of the Sparkenhoe Farm's own herd. Animal rennet and Annatto (a natural plant dye) are added to the unpasteurised milk before being separated and the curds retained. Salt is added when the curds are put through the mill and the cheese is pressed in its moulds for 24 hours, turned and pressed for another 24 hours. The cheeses are bound in cloth and matured for 6 months at 10 degrees on beech shelves. Unpasteurised, cow's milk