Sparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester. The cheese is creamy and mellow, with a texture that almost flakes apart when cut.The addition of natural annatto gives the cheese its deep orange-red colour.

A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead. Cheesemakers David & Jo Clarke set out to revive a cheese that had only been known as an industrially produced supermarket cheese for 50 years.

Additional information Red Leicester had previously been made on Sparkenhoe farm between 1745 and 1875. Sparkenhoe Red Leicester now exists as the only farm-made raw-milk Red Leicester made in Leicestershire and, in keeping with tradition hundreds of years old, it is coloured red using annatto, a natural plant die. The Red Leicester Cheese, named after the county of Leicestershire where it was traditionally produced, is a deep-orange coloured cheese with savoury flavour Mini Sparkenhoe Red Leicester Tarts oozing melted cheese. Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, at a buffet or just for snacking on, warm from the oven with a glass of your favourite wine.

Sparkenhoe red leicester

A traditional Red Leicester cheese made from the unpasteurised milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves. Bosworth Field. Made on the farm with unpasteurised milk. The Red Leicester Cheese, named after the county of Leicestershire where it was traditionally produced, is a deep-orange coloured cheese with savoury flavour The only traditional, genuine farmhouse Red Leicester made in Leicestershire. A beautiful, rich, dark orange colour, complex mellow flavour with nutty, fruity tones. An eye catcher on any cheese board.

David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers. Red Leicester (also known simply as Leicester or Leicestershire cheese) is an English cheese, made in a similar manner to Cheddar cheese, although it is crumbly in texture, and typically sold at 6 to 12 months of age. The rind is reddish-orange, with a powdery mould on it.

After a 50 year absence, David and Jo Clarke brought farmhouse Red Leicester back to England, using raw milk from their pedigree herd.LocationNuneaton, WarwickshireNeal's work with this cheeseHe visit the Sparkenhoe Farm once a month to select cheeses with David and Jo Clarke. They look for nutty, rich long-lasting flavours in the batches they select. When the cheeses arrive at neal's, they

Handmade on the Sparkenhoe farm, the same farm that stopped producing Red Leicester over 150 years ago, and started again in 2005. They use a traditional recipe, which involves fresh milk coming from the parlour room to the cheese making room at 4am every morning. Sparkenhoe, made by David and Jo Clarke, is England's only farm made unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875.

Sparkenhoe Red Leicester Cheese from Great Britain The well-worn flannel shirt of cheeses. Dairy farmers David and Jo Clarke wanted to make farmhouse Red Leicester; they just weren’t sure how to go about it. For a time, it was extinct.

Oddly, with a lower fat content, it feels slightly creamier in your mouth than any grating cheeses, and the flavor isn't as tangy or pronounced.

Default Title Holmes Mill Pickup available, usually ready in 4 hours Greenacre Street Holmes Mill Clitheroe BB7 1BE United Kingdom Description A traditional Red Leicester cheese made from the milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves. Red Leicester had previously been made on Sparkenhoe farm between 1745 and 1875. Sparkenhoe Red Leicester now exists as the only farm-made raw-milk Red Leicester made in Leicestershire and, in keeping with tradition hundreds of years old, it is coloured red using annatto, a natural plant die. 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.
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Since this cheese has a firm texture is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful mini bites. Mini Sparkenhoe Red Leicester Tarts oozing melted cheese. Sparkenhoe is a truly authentic Red Leicester with a beautifully nutty taste: a legendary cheese made from an old recipe, dating back to 1745.

Sparkenhoe Red Leicester. Default Title Holmes Mill Pickup available, usually ready in 4 hours Greenacre Street Holmes Mill Clitheroe BB7 1BE United Kingdom Description A traditional Red Leicester cheese made from the milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves.
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England's only unpasteurised Red Leicester has a distinctive, deep red-orange colour and a creamy, mellow flavour. It has a slightly flaky texture.

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Red Leicester - Sparkenhoe £6.25 per 250g. Unpasteurised Traditional Rennet Cow. Weight: Select the weight for your hand-cut cheese. PLU 593. Qty. Add to shopping

Bosworth Field. Made on the farm with unpasteurised milk. The Red Leicester Cheese, named after the county of Leicestershire where it was traditionally produced, is a deep-orange coloured cheese with savoury flavour The only traditional, genuine farmhouse Red Leicester made in Leicestershire.

A world away from the bland, rubbery, mass-produced stuff, Sparkenhoe Red Leicester is a revelation: complex and savoury, with a firm, chewy texture. It's a true farmhouse cheese, handmade by the Clarke family (aka the Leicestershire Handmade Cheese Co.) using raw milk from their pedigree herd. Clothbound and matured for six months, it develops a nutty sweetness with hints of zesty citrus.

We visit the Sparkenhoe Farm once a month to taste and select cheeses with David and Jo Serving Suggestions. Elevate a white Our Sparkenhoe Red Leicester is the Vintage profile which has been aged for 22 months to develop its strong, powerful flavour. Deep russet red, flaky yet silky with a slightly open texture and savoury flavours that are nutty, smooth and rich.

Priced per 200g Share Share on Facebook; Tweet Tweet on Twitter; Pin it Pin on Pinterest; You may also Sparkenhoe Red Leicester Cheese from Great Britain The well-worn flannel shirt of cheeses. Dairy farmers David and Jo Clarke wanted to make farmhouse Red Leicester; they just weren’t sure how to go about it. For a time, it was extinct. Five decades in fact. A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead. Cheesemakers David & Jo Clarke set out to revive a cheese that had only been known as an industrially produced supermarket cheese for 50 years.