Mature Sparkenhoe Red Leicester
Sparkenhoe is the only traditional, unpasteurised Red Leicester being made in Leicestershire.
In 2005 David and Jo Clarke revived this great cheese from a combination of old recipes and advice from locals who remembered what farmhouse Red Leicester used to taste like.
While David now makes a smaller, 10kg cheese, The Bristol Cheesemonger is one of the only shops that sells the full size 20kg version of the cheese.
We believe it just tastes better! David selects the cheeses that he knows we’ll like the best, these are typically matured for about 12 months and have a deep, complex, nutty flavour with a hint of citrus.
Made with raw cows milk, salt, traditional rennet
Sparkenhoe is the only traditional, unpasteurised Red Leicester being made in Leicestershire.
In 2005 David and Jo Clarke revived this great cheese from a combination of old recipes and advice from locals who remembered what farmhouse Red Leicester used to taste like.
While David now makes a smaller, 10kg cheese, The Bristol Cheesemonger is one of the only shops that sells the full size 20kg version of the cheese.
We believe it just tastes better! David selects the cheeses that he knows we’ll like the best, these are typically matured for about 12 months and have a deep, complex, nutty flavour with a hint of citrus.
Made with raw cows milk, salt, traditional rennet
Sparkenhoe is the only traditional, unpasteurised Red Leicester being made in Leicestershire.
In 2005 David and Jo Clarke revived this great cheese from a combination of old recipes and advice from locals who remembered what farmhouse Red Leicester used to taste like.
While David now makes a smaller, 10kg cheese, The Bristol Cheesemonger is one of the only shops that sells the full size 20kg version of the cheese.
We believe it just tastes better! David selects the cheeses that he knows we’ll like the best, these are typically matured for about 12 months and have a deep, complex, nutty flavour with a hint of citrus.
Made with raw cows milk, salt, traditional rennet
