Made by David and Jo Clarke and Sparkenhoe Farm, near Upton, Leicestershire

Traditional

Traditional Animal Rennet

Unpasteurised cows milk

The first farmhouse Red Leicester in around 50 years.
Jo and David Clarke have been making a delicious cheese for a couple of years now. Its flavours are gentle, lactic and savoury with a subtle, aromatic ending. The textures are smooth and moist. Red Leicester, using more annatto to colour it than Cheshire or Double Gloucester is visually very striking. Its colour is a deep reddish orange, contrasting with the brown-green moulds on its cloth rind.