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Curd Nerd Newsletter Edition #8

Red Leicester

G'day Curd Nerds. Welcome to the eighth curd nerd newsletter. This week's free video tutorial is a taste test for Red Leicester, a cheese I made a few months ago.

I first stumbled upon this cheese when purchasing cheese for the second Cheese-a-day Challenge that I filmed back in February this year. The cheese was Red Storm by Snowdonia Cheese Company from Wales, UK. It was a vintage Red Leicester and the flavour was outstanding! I decided to replicate this cheese as soon as I could.

Fast forward to June. I scoured all my cheese-making books and cobbled together a recipe that used my standard 10 litres of milk (2.5 gal). You can find the video tutorial for the Red Leicester at this link.

Thankfully, after months of waiting patiently (something cheesemakers have to master), the Red Leicester was ready to taste. Of course, I had to share the experience with you, my curd nerds, via a video which is available at the video link button above.

How did it taste? Well, the cheese was amazing! It had a well-rounded umami flavour, savoury and smooth texture with a creamy mouth feel. It sliced well and was delightful on a cracker. Milder than cheddar, so it's not strong and bitey like some cheddar styles.

Since the filming, Kim and I have made toasted sandwiches with this cheese and they melted perfectly. Kim can't stop sneaking a little piece for supper every now and again.

It is definitely worth making and adding to your cheese-making stockpile. Check out this week's special discount offer if you want to make this cheese and don't have the ingredients/gear.

Another successful cheese, Red Leicester, is now available for the curd nerd community to make and share! Thanks for reading and enjoy the rest of the curd nerd newsletter. You can purchase the written recipe here; Red Leicester Recipe Card.

Yours in Cheese,

Gavin Webber

P.S. Thanks for the feedback last week, I loved the comments and encouragement!

Upcoming Video Tutorial

In next week's newsletter, we will be featuring a new cheese creation, Cotschilli! This was requested by Kim, but I tell the story of the cheese next week! Whilst it's still in production, I am very excited about this cheese, which features onion flakes, dried chives, dried chilli flakes, and garlic powder!

Special Offer of the Week

This week's special offer is a discount pulled from the Red Leicester video tutorial that you can use to make this week's featured cheese. Use the coupon code annatto in checkout or cart to get 10% off the kits and supplies that I've featured below.

Annatto Cheese Colourant


Annatto natural cheese colourant derived from seeds of the Achiote tree (Bixa Orellana), a shrub native to South America.  It is used to create a deeper yellow colour in cheddar but can also be used in some boutique blue cheeses to create a beautiful colour contrast. Quantity: 50ml

Buy now
Annatto cheese colourant

Artisan Cheese Kit

Artisan Cheese Kit

$225.00 inc GST

The ultimate kit for cheese lovers and curd nerds!  The Artisan Cheese Kit has everything you need to create 19 delicious fresh and aged hard cheeses at home. Just add milk! No artificial flavours and preservative free.

Buy now

Cheese Press with Spring

$125.95 inc GST

This simple cheese press with spring is made to suit cheese baskets up to 180mm wide, and 175mm high.  Easy to assemble with full instructions.  As used by Gavin Webber in his cheese-making videos.

Buy now
Cheese press with spring

Hard Cheese Kit

Hard Cheese Kit

$131.00 inc GST

The Basic Hard Cheese Kit makes nine delicious, homemade cheeses:
Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Cotswold, Red Leicester, and Ricotta.

It can be used to make many of Gavin's video recipes as well like; Caerphilly, Sage Derby, Leiden, Edam, Havarti, and Traditional Cheddar.

Buy now
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