Sparkenhoe Red Leicester

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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Best Before: 5 Mar 2026

Best Before: 18 Oct 2024

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