Weight: 250
Maturation: 8 months
Cheese Type: Uncooked, Pressed cheese
Hand-made 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.
Wine Pairing:
Bitter style beers
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