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Mature Sparkenhoe Red Leicester

A more mature, meatier version of Sparkenhoe Red Leicester, selected by us and aged for up to 12 months in total, creating richly savoury, brothy flavours and a texture that is crunchier and more crystalline than elastic.

Made with raw cow's milk and animal rennet. Clothbound with lard.

PORTION

Regular price £8.30 Sale

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Close up of a cut piece of clothbound Mature Sparkenhoe Red Leicester cheese showing the firm, orange coloured paste



 


After a 50 year absence, David and Jo Clarke brought farmhouse Red Leicester back to England, using raw milk from their pedigree herd.



Location

Nuneaton, Warwickshire


Our work with this cheese

We visit the Sparkenhoe Farm once a month to select cheeses with David and Jo Clarke. We look for nutty, rich long-lasting flavours in the batches we select. When the cheeses arrive with us, they are turned and brushed once a week. We mature the cheese for around 12 months.





 


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