Sparkenhoe Blue Centrepiece
A complex, raw milk blue cheese made by Will Clarke and his assistant, Agnes, on the Clarke family farm in Leicestershire. Will developed this cheese a little over four years ago based on a traditional Stilton recipe.
Since 1996 “Stilton" has been a protected term indicating traditional blue cheese made in Leicestershire, Nottinghamshire or Derbyshire. Part of the legal protection maintained by Stilton producers is that the cheese must be pasteurised.
Sparkenhoe Blue is one of two blue cheeses made in the midlands to very traditional recipes that are unpasteurised and are therefore definitely not, in a legal sense, Stilton.
When Will isn’t making his cheese he is working on the family farm, he is an arable farmer who also keeps a small herd of sheep. His father, David, looks after the cows.
We are proud to carry this, the smallest production, traditional midlands blue cheese, the only one made by a farmer, and the closest one to Bristol!
A whole Sparkenhoe Blue is typically between 7.4 kilos and 8 kilos
A half Sparkenhoe Blue will be cut at approximately 3.7 kilos
A quarter Sparkenhoe Blue will be cut at approximately 1.9 kilos
A complex, raw milk blue cheese made by Will Clarke and his assistant, Agnes, on the Clarke family farm in Leicestershire. Will developed this cheese a little over four years ago based on a traditional Stilton recipe.
Since 1996 “Stilton" has been a protected term indicating traditional blue cheese made in Leicestershire, Nottinghamshire or Derbyshire. Part of the legal protection maintained by Stilton producers is that the cheese must be pasteurised.
Sparkenhoe Blue is one of two blue cheeses made in the midlands to very traditional recipes that are unpasteurised and are therefore definitely not, in a legal sense, Stilton.
When Will isn’t making his cheese he is working on the family farm, he is an arable farmer who also keeps a small herd of sheep. His father, David, looks after the cows.
We are proud to carry this, the smallest production, traditional midlands blue cheese, the only one made by a farmer, and the closest one to Bristol!
A whole Sparkenhoe Blue is typically between 7.4 kilos and 8 kilos
A half Sparkenhoe Blue will be cut at approximately 3.7 kilos
A quarter Sparkenhoe Blue will be cut at approximately 1.9 kilos
A complex, raw milk blue cheese made by Will Clarke and his assistant, Agnes, on the Clarke family farm in Leicestershire. Will developed this cheese a little over four years ago based on a traditional Stilton recipe.
Since 1996 “Stilton" has been a protected term indicating traditional blue cheese made in Leicestershire, Nottinghamshire or Derbyshire. Part of the legal protection maintained by Stilton producers is that the cheese must be pasteurised.
Sparkenhoe Blue is one of two blue cheeses made in the midlands to very traditional recipes that are unpasteurised and are therefore definitely not, in a legal sense, Stilton.
When Will isn’t making his cheese he is working on the family farm, he is an arable farmer who also keeps a small herd of sheep. His father, David, looks after the cows.
We are proud to carry this, the smallest production, traditional midlands blue cheese, the only one made by a farmer, and the closest one to Bristol!
A whole Sparkenhoe Blue is typically between 7.4 kilos and 8 kilos
A half Sparkenhoe Blue will be cut at approximately 3.7 kilos
A quarter Sparkenhoe Blue will be cut at approximately 1.9 kilos
