Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
A rich and savoury blue cheese with a hard butter like texture and fine threads of blue running through its paste.
*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.
4-6 months
Raw Cow's MILK, Salt, Animal Rennet, Penicillium roqueforti, Cheese Cultures
Standard delivery is free to most postcodes in the UK for orders over £44.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £44.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Market Bosworth, Leicestershire.
Sparkenhoe Blue is a traditional English blue cheese developed by Will Clarke, the son of the couple behind Sparkenhoe Red Leicester
Will Clarke grew up around farming and cheesemaking at Sparkenhoe Farm in Leicestershire. His family have been farming in the area for generations, and in 2005 his parents set up the Leicestershire Handmade Cheese company, making traditional cloth-bound Red Leicester cheese. In 2017, when Will returned to the family farm from University he set out to develop a blue cheese to add to the Sparkenhoe range. settling on a style similar to a traditional stilton, a large cylindrical blue cheese but made with raw milk from the family farm. 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.
We have a long-standing relationship with the Clarke family, having worked with them closely ever since they started developing their first cheese – a traditional Red Leicester – back in 2005. Diversifying into 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.
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