Sparkenhoe Red Leicester


Made by: David & Jo Clarke

Milk type: Cow

Milk treatment: Raw

Coagulant type: Animal

Location: Upton, Leicester

How it tastes: At once complex and balanced, savoury and mellow, this farm house revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist.

After a fifty-year absence, David and Jo Clarke brought farmhouse Red Leicester back to England, using raw milk from their pedigree herd. The selected batches have nutty, rich long-lasting flavours. When the cheeses arrive, they are turned and brushed once a week. This cheese is clothbound with lard and sold when it is four to six months old.

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