It is based on an old fashioned traditional Red Leicester recipe with a modern twist. Matured for about 6 months (much younger than our Lincolnshire Poacher, but older than most Red Leicesters). The colour added to clearly differentiate it from our Lincolnshire Poacher. The colour comes from the addition of annatto to the milk in the vat at the start of cheese making. Annatto is a natural colour widely used in the cheese world and comes from the seed of the Anchiote tree in South America.