Like all Quickes cheeses the Red Leicester is produced by hand using traditional methods. The curds are milled twice before being placed into the moulds resulting in a delicious crumbly texture. Maturing the cheese for up to 4 months provides a distinctive creamy flavour.
The Quicke family have been farming at Home Farm – near the village of Newton St. Cyres in the South West of England – for over 450 years. 25 years ago Sir John Quicke and his wife Prue built the dairy where Sir John’s daughter Mary continues to produce outstanding cheeses today.