Product Details

An initial spritz of yoghurt like acidity quickly mellows into savoury, rich butteriness as you taste David and Jo Clarke's Red Leicester.  The buttery flavours then expand into toasty, nuttiness and finally you're left with a warmth that is akin to the aromatic warmth given by spices like turmeric or nutmeg.  The cheese itself is a deep, deep red which is due to a vegetable colouring called annatto, used in Latin American cooking as a spice but which has been used to colour British cheeses like Cheshire & Leicester for a couple of centuries.  Theoretically it has no flavour, but you can't help wondering if it does influence that aromatic warmth of the cheese.

Sparkenhoe Red Leicester is made by David and Jo Clarke at Sparkenhoe Farm using the milk from their Holstein-Freisian cows.  Aged by us for up to 6 months. 

Additional information

• Region: Leicestershire
• Milk: Raw Cows Milk
• Rennet: Traditional Rennet

Buying options for this product