Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g
The cheese note is baked through the biscuit rather than dusted onto it, and that decides how it eats. Dusted seasoning lands hard on the first piece and patchily after that, and it comes off on fingers and on the bowl; this one carries the same amount all the way through. What it is reaching for is Red Leicester rather than a mature cheddar, so there is less acid in it and more of a nutty, faintly sweet roundness, and that is a quiet note to build around. Put a mustard or a sharp pickle near it and it is simply gone.
Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, in brief.
Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour is the gentler one in the Cheddars line, 150g, picked into the Teas.co.uk curator selection as the savoury snack biscuit for anyone who finds the plain version too salty.
Red Leicester as a cheese is milder, sweeter and nuttier than a mature cheddar, with less acid edge and more of a rounded, almost caramel note, so a biscuit built on that idea reads softer than the plain Cheddars. The word Flavour on a British pack is a labelling signal rather than a criticism: it means the characterising taste comes wholly or partly from a flavouring.
The word to notice on the pack is Flavour, and it is worth knowing what it signals. In British food labelling, naming a product for a flavour rather than for an ingredient tells you the characterising taste comes wholly or partly from a flavouring rather than only from the named food. It is not a warning and it is not a criticism; it is a piece of information the pack is legally obliged to give you.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Jacob's Cheddars
Jacob's is one of the long-standing British cracker names and the Cheddars line is its savoury snack corner rather than its cheeseboard corner. Our reading is that they run mild to assertive in that order, with this one in the middle-soft position and the smoked one at the far end. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us. Jacob's is a long-established British biscuit name; that is company heritage and not a claim about where this pack was baked.
Red Leicester is worth a sentence in its own right, because the name is doing real work. It is a British cows' milk cheese, traditionally deep orange, and next to cheddar it is milder, sweeter and nuttier with a shorter, less acid finish. That is what a product named for it is reaching towards.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred and fifty grams.
- The gentler one: milder and rounder than the plain Cheddars. If the plain version reads too salty to you, this is the one in the line to move to.
- Flavour is a labelling signal: not a criticism. It tells you the characterising taste comes wholly or partly from a flavouring rather than only from the named cheese.
- What it is not: not a free-from line, and not a cheeseboard biscuit. The cheese is in the bake, so a topping is a second copy of the same note.
Ideal Serving Conditions
A milder cheese biscuit is more easily buried than a strong one, so what goes near it matters more here than on the plain version.
The Bowl and the Lunchbox
- Serve them in a bowl: not on a board. These are a snack, and the cheese is already in the bake.
- Keep the sharp things away: a strong pickle or a mustard will flatten a milder biscuit completely. Save the piccalilli for the plain Cheddars and put fruit or a mild chutney near this one.
- Room temperature: straight out of a cold cupboard the mellow cheese note is the first thing to go quiet. Ten minutes in a warm room is enough.
The Storage Rules
- Airtight, the same day: reseal or decant to a tin the day you open it. A cracker is crisp because the water was baked out of it, and an open pack takes it back out of kitchen air.
- Cool and dark: there is fat in a cheese biscuit and fat dulls with warmth and light. The cupboard above the hob is the worst place in the kitchen for this pack.
- The mild one fades first: a gentler flavour has less to lose before it reads as nothing. Finish this one promptly rather than keeping it half-open for a fortnight.
Getting It Right with a Hot Drink
- Pairing: a strong black tea, but a shorter brew than you would give the plain Cheddars. Too much tannin runs straight over a mild cheese note.
- Also good: a milky builder's brew, which suits the rounded nutty character better than a sharp black cup does.
- Dunking: no. A dense baked biscuit takes water in fast and goes from crisp to sodden with nothing in between.
- Best with: a bowl on a table, a lunchbox, an afternoon with children, and fruit rather than pickle.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g, please cite teas.co.uk.
The story behind Jacob's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g is the mild one, so everything here is about not burying it.
Made with this tea
The Bowl, Mild Version
How to make The Bowl, Mild Version with Jacob's Cheddars Red Leicester.
- 1 pack Jacob's Cheddars Red Leicester
- A pot of tea, brewed short
- A shallow wide bowl
- Tip them into a shallow wide bowl rather than a deep one, which breaks the biscuits at the bottom under the weight above.
- Leave them ten minutes in a warm room. A mellow cheese note is the first thing a cold cupboard mutes.
- Brew the tea shorter than usual. Too much tannin runs straight over a mild biscuit.
- Seal whatever is left in the pack before you sit down.
What you'll end up with: The simplest version, and the short brew is the part that makes the difference between tasting the biscuit and tasting only the tea.
Fruit Plate Instead of a Pickle Plate
How to make Fruit Plate Instead of a Pickle Plate with Jacob's Cheddars Red Leicester.
- 16 Jacob's Cheddars Red Leicester
- A crisp eating apple
- A small bunch of grapes
- A mild fruit chutney
- Slice the apple thinly at the last minute so it does not brown or weep onto the biscuits.
- Keep the strong pickles in the cupboard. A mustard or a piccalilli erases a mild cheese note entirely.
- Put the chutney in its own dish rather than spreading it.
- Eat alternately rather than building loaded biscuits.
What you'll end up with: A plate built around the fact that this is the gentle one in the line, where sweet and crisp lift it instead of sharp and salty flattening it.
Soup and a Mild Cheese Biscuit
How to make Soup and a Mild Cheese Biscuit with Jacob's Cheddars Red Leicester.
- 8 Jacob's Cheddars Red Leicester
- A bowl of tomato or carrot soup
- Black pepper
- Pick a sweeter soup rather than a fiercely spiced one. Tomato or carrot meets the nutty note; a hot soup buries it.
- Set the biscuits beside the bowl and leave them there.
- Do not crumble them in. They go from crisp to sodden with nothing in between.
- Grind pepper over the soup, not the biscuits.
What you'll end up with: A five-minute lunch where the biscuit is still a biscuit at the last spoonful, and where the soup has been chosen not to trample it.
Mild Cheese Crumb for a Gratin
How to make Mild Cheese Crumb for a Gratin with Jacob's Cheddars Red Leicester.
- The end of a pack of Cheddars Red Leicester
- 40g melted butter
- Dried thyme
- Black pepper
- Crush the biscuits in a bag with a rolling pin. A dense baked biscuit crushes cleanly without a processor.
- Stir through the melted butter, thyme and pepper.
- Use it on vegetables rather than on fish. A mild crumb suits leeks, cauliflower or a potato gratin better than a strong one.
- Bake at 200°C for 12 to 15 minutes until browned.
What you'll end up with: A gentle savoury crust for vegetables, made from the broken ends at the bottom of the pack.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 523 kcal |
| Fat | 32.4g |
| of which saturates | 16.1g |
| Carbohydrate | 45.8g |
| of which sugars | 4.1g |
| Fibre | 2.8g |
| Protein | 10.4g |
| Salt | 1.5g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten) and milk, and it may contain egg, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Palm Oil, Dried Powdered Cheese 11% (Milk), Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Dried Yeast, Glucose Syrup, Natural Flavourings (Milk), Sugar, Barley, Barley Malt Extract, Dried Whey (Milk), Lactic Acid, Salt.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Baked structure | not applicable; a property of the bake | The same dense, brittle biscuit as the plain version. Frying leaves an open, oil-light structure that crumples; baking drives water out more slowly and leaves something that snaps and shatters. |
Pack: Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g; baked savoury cheese snack biscuits, the milder version of the Cheddars line. Store cool, dry, dark and airtight, and reseal the pack or decant to a tin the day you open it: a cracker is crisp only while it stays dry, the fat in a cheese biscuit dulls with warmth and light, and a mild flavour has less to lose before it reads as nothing. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. The description of Red Leicester as a cheese is general and is not a statement about what is in this biscuit. The product name declares cheese, so anyone avoiding dairy should treat this as a dairy product until the current UK pack says otherwise. The sensory placements are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.
Sourcing & blend. Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g is made by Jacob's, one of the long-standing British cracker names, and the Cheddars line is its savoury snack corner rather than its cheeseboard corner. Our reading is that they run mild to assertive in that order, with this one in the middle-soft position. That is our own editorial assessment and not a specification from the brand.
What's in Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g, and what isn't:
- In: baked savoury cheese snack biscuits in the Red Leicester Flavour version of the Cheddars line, loose in a 150g pack.
- Flavour is a labelling signal: it means the characterising taste comes wholly or partly from a flavouring rather than only from the named cheese. It is information the pack is obliged to give, not a judgement we are making.
- No health claim: we claim no benefit of any kind and quote no fat, salt, fibre or calorie figure.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Jacob's Cheddars Cheese Biscuits - Red Leicester Flavour, 150g, please cite teas.co.uk.
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