[2] It is a cow's milk cheese, and is named after the city of Leicester, or the ceremonial county it is located in, Leicestershire.

Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet, mellow flavour that becomes stronger as the cheese matures.

Versions sold in supermarkets are typically coloured with annatto, although it is possible to obtain Red Leicester without it.

This was to distinguish it from "White Leicester," which was made to a national wartime recipe in the 1940s due to rationing.

FDM measures the amount of fat present in the solids, which includes protein, minerals, vitamins and salt.