Red Leicester, Sparkenhoe
Firm. Nutty. Earthy.Regular price £6.85
The Cheese Lady's Recommended Pairings
|Style and Texture||Traditional red leicester, firm|
|Drink||Red wine, ale|
The most traditional raw milk Red Leicester on the market today.
Red Leicester was made on Sparkenhoe Farm in 1745 but the production ceased in 1875. In 2005 Jo and David Clarke started to produce cheese again from the raw milk of their 150 Holstein-Friesian cows.
This is the most authentic and flavoursome Red Leicester you will find on the market. Made with raw milk and traditional rennet, the wheels are matured bound in cloth for a minimum of 7 months. Its firm paste is crumbly and has a fantastic mouth-fill.
Its very long flavour is sweet and nutty with a touch of earthiness and a long aftertaste.
Enjoy this "British Territorial" with some craft ale or a glass of medium-bodied red wine.
1% of every sale will be donated to the Mental Health Foundation via Work for Good
Due to the relatively small scale of our cheese and condiment producers, occasionally some cheeses and condiments may be unavailable and we will have to substitute them with similar products. Please state in the notes on the Cart page, if you do not wish to have any substitutions.