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Red Leicester

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A good Red Leicester has a firm body and a close, flaky texture.  The flavour is delicately sweet and improves with keeping. There is a mere suggestion of green grass bitterness behind the more distinct butterscotch and nut flavours. Red Leicester can be eaten young but it should ideally be left to mature for six to nine months. Goes well with Thomas Wines Semillon / Sauvignon Blanc blend.