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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 Originally made from the milk left over from Stilton making after quotas had been filled, this lovely cheese has a firm body with a slightly open and crumbly texture.
Many cheeses are name controlled and you can only make that kind of cheese from that kind of cow/sheep/goat that has eaten the grass/hay from those valleys. These cheeses and the way they are made is part of that regions culture and a product of the environment there.