Formerly known as Leicester, or Leicestershire cheese, this is a semi hard cows milk cheese made in much the same way as Cheddar, but with a more moist, crumblier texture and a milder flavour. It is coloured with a vegetable dye called annatto, which gives the cheese its distinctive deep orange hue. This practice, which is not unique to Red Leicester, originated in the days when a deep colour was held to denote a cheese made from rich, creamy milk.
Maffra Red Leicester matures faster than Cheddar and is released after 5 months, depending on character. As a result it has a pliable texture and a sharper, more distinct, flavour.