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

Raw
Cow
Cut

Shop Price

HKD89/250g

HKD89/250g

The shop price guarantees delivery any day of the week*. See our delivery guidelines

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