milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
location
Nuneaton, Warwickshire
milk source
Own herd
breed
Holstein
season
All year
average age
4-6 Months
cheesemakers
Will Clarke
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Sparkenhoe Blue is a new Stilton-inspired blue cheese developed by Will Clarke, the son of the couple behind Sparkenhoe Red Leicester
background
our work with this cheese
Accompaniments
Serving Suggestions
Top a thick Ortney oatcake with Sparkenhoe Blue and drizzle with honey.Recipes
Sweet Potato & Blue Cheese Frittata
This delicious and simple frittata is perfect served with a side salad.FAQs
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Sparkenhoe Blue
A rich and savoury blue cheese with a chewy texture and very fine threads of blue running through its crisp white paste


Sparkenhoe Blue is a new Stilton-inspired blue cheese developed by Will Clarke, the son of the couple behind Sparkenhoe Red Leicester
milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
location
Nuneaton, Warwickshire
milk source
Own herd
breed
Holstein
season
All year
average age
4-6 Months
cheesemakers
Will Clarke
background
In 2017, inspired by the cheesemaking prowess of his parents David and Jo, Will Clarke set out to develop a new blue cheese to add to the Sparkenhoe family. Having grown up helping with the make of Sparkenhoe Red Leicester, he was ready to take a more active role in the business – and the Clarkes needed to channel more of their liquid milk into cheese. A Stilton-inspired cheese made sense: there's a history of it in the area and it was once common practice for Red Leicester producers to make Stilton alongside their more mature, long-lasting cheeses. In recent years, they've been experimenting with adding annato – the dye that gives Red Leicester its orange hue – to the make to create Sparkenhoe Blue, which you'll find in our London shops on occasion. Building a new dairy and maturing rooms and creating a new cheese was a great way for Will to explore and refine his cheesemaking ability and we've been committed to helping him, with regular feedback and monthly farm visits.
our work with this cheese
We have a long-standing relationship with the Clarke family, having worked with them closely ever since they embarked on their first cheese – a traditional Red Leicester – back in 2005. Diversifying into new, blue cheese was a big step for the Clarkes and we have been keen to support them along the way. We visit the farm monthly to taste and select batches of cheese and discuss various aspects of the make and maturation. Providing regular feedback from our customers regarding taste and texture also helps further their understanding, so they can make constant improvements.
pairing suggestion
Top a thick Ortney oatcake with Sparkenhoe Blue and drizzle with honey.