“Made from the same raw milk as our Cheddar and Caerphilly cheeses, Westcombe Red is our take on a traditional Red Leicester. We started making this in the early 2000s, after a visit from food writer and cheese expert Sarah Freeman. Sarah was lamenting the absence of any traditional Red Leicester at that time and challenged us to bring this cheese back from extinction. Well, we couldn’t resist a challenge!
Falling somewhere between our complex Traditional Cheddar and more delicate Aged Caerphilly, Westcombe Red is a mellow but characterful semi-hard cheese with a smooth, somewhat crumbly texture. Made in traditional cloth-bound ten kilo wheels and aged for around five months, Westcombe Red boasts a good depth of flavour with lasting notes of roasted nut and fresh summer grass.
Since we started making Westcombe Red, we are pleased to see that traditional Red Leicester is once again being made in its home county by Sparkenhoe Farm. It’s good to know Westcombe Red isn’t alone in flying the flag for artisan red cheese!”
– Westcombe Dairy