#17 The Cheese Board-Red Leicester Traditional Cache
UGGY: Time for this series to go and free up some space for new hides. After almost 9 years most of the cheese has been nibbled and the rest has gone mouldy so no longer very appetising. Thanks to all who visited The Cheese Board.
#17 The Cheese Board-Red Leicester
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Series of 37 assorted straightforward caches around Thirsk, Sowerby and Carlton Miniott, loosely based on the contents of a cheese board.
A fairly easy 8-9 miles, in a figure of 8 crossing near the railway station.
Full description at #1 and #28
RED LEICESTER is made in a similar manner to Cheddar cheese, although it is crumblier.
Since the 18th century, it has been coloured orange by adding annatto extract during manufacture.
It is a cow's milk cheese, originally from Leicestershire and is named after the city of Leicester.
It has a firm texture, and a slightly nutty taste.
Although Red Leicester can be young or "old", aged anywhere from four to nine months, the young Leicesters at the start of that range will be very mild: they often require at least six months to develop a tang. Farmhouse versions are also available. Farmhouse makers will mature it in cloth, the old way, to allow better flavour development.
The cheese was originally made on farms in Leicestershire with milk that was surplus once all the Stilton desired was made. It was originally coloured with carrot or Beet juice.
The rind is reddish-orange with a powdery mould on it.
Additional Hints
(Decrypt)
pbeare 45
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