Thomas Hoe Stevenson Aged Rutland Red 200g | 🦆The Bow Tie Duck Manila

Thomas Hoe Stevenson Aged Rutland Red 200g

The King of Red Leicester Cheeses

Also known as Red Leices­ter before being renamed to Rut­land Red, Thomas Hoe Steven­son is the only pas­teurised Red Leices­ter pro­duced in Leices­ter­shire, the British coun­ty from which this cheese originated.


Made with a time-hon­oured recipe passed down from Thomas Hoe Steven­son, its founder, this award-win­ning Red Leices­ter, renamed Rut­land Red by its cheese­mak­ers, is dis­tinct in taste and tex­ture from red leices­ter found elsewhere.

A tra­di­tion­al semi-hard Eng­lish cheese cloth­bound and aged for 6 months, the rind is a deep rus­set red in col­or rem­i­nis­cent of the red and orange hues of a beau­ti­ful sun­set, with a light dust­ing of pow­dered moulds. On the palate, the tex­ture is crumbly and dense, with a fla­vor com­plex­i­ty achieved through its slow aging process. Rich and tangy, with a sub­tle sweet­ness and nut­ty caramel flavours.


Thomas Hoe Steven­son Aged Rut­land Red shines in any cheese plat­ter for its beau­ti­ful gold­en orange col­or and rich taste. Only slight­ly more del­i­cate and crum­bli­er than ched­dar, this cheese will work well with any recipe that calls for ched­dar cheese. 

A beau­ti­ful addi­tion to any cheese board with its beau­ti­ful gold­en orange col­or and deep caramel flavours, we rec­om­mend pair­ing a mature red such as a Bor­deaux, Rio­ja or a dry RosĂ© such as Brut RosĂ© from Bil­le­cart Salmon with this cheese. Don’t hes­i­tate to give this a go with a Port wine such as Queve­do 10 year Old Port Tawny.

For those rare ducks who pre­fer whiskey and beers to wine, you’re in luck! Pair this rich cheese with a fine aged whiskey or a pale ale such as Mitchell’s Back­yard Brew­ery Amer­i­can Sun­rise Pale Ale.


The only pas­teurised Red Leices­ter pro­duced in the Eng­lish coun­ty of Leices­ter­shire from where this cheese gets its name­sake, Thomas Hoe Stevenson’s Aged Red Leices­ter or Rut­land Red is made with a tra­di­tion­al recipe unchanged since 1911. But­tered, cloth-bound (instead of vac­u­um sealed) and care­ful­ly matured for 6 months in humid­i­fied rooms, this cheese achieves a deep, burnt caramel and nut­ty flavours that makes this a prized, mul­ti-award win­ning cheese unlike any oth­er. Its long list of awards include 3 golds at the Glob­al Cheese Awards, 4 golds at the Inter­na­tion­al Cheese awards and a tro­phy at the British Cheese Awards.

Storage Instructions

This cheese should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing but should ide­al­ly be wrapped in cheese paper after open­ing. An alter­na­tive is to wrap them tight­ly in parch­ment paper to allow them to breathe, then loose­ly in alu­minum foil to keep mois­ture out. Don’t for­get to write up a label with the date you first opened the pack­age. Replace the parch­ment paper every time you open the cheese, and it will be fine for up to one month.

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