Sparkenhoe Red Leicester

At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist.

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


Regular price £8.40 Sale

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


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 sell it when it is four to six months old.  


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