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