Maturation: 8 months
Cheese Type: Uncooked, Pressed cheese
Sparkenhoe, made by David and Jo Clarke, is England’s only unpasteurised Red Leicester, the first to be produced on Sparkenhoe Farm since 1875. In 2005,, the Clarkes set about reviving Red Leicester, using traditional methods and raw milk from their own herd to create a creamy and mellow cheese, with a slightly flakey texture.
Bitter style beers
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team