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Somerdale Territorial Cheeses. RED LEICESTER. Originally made from the milk left over from Stilton making after quotas had been filled, this lovely cheese has a firm body with a slightly open and crumbly texture.
The âhoopâ refers to the shaping molds used in the cheese making process. In the American Southeast, hoop cheese is considered a hard cheese; it comes in either wedges or large twenty-pound wheels; and it is covered in either red or black rind. Red rind is a mild cheese, whereas black rind is a sharp cheese.