Sparkenhoe Red Leicester holds a special place in our hearts as a cheese that soldiered through many hard times (WWII rationing, Britain’s industrialization, etc.), but stayed true to its roots and has re-emerged as magnificent as it once was. The lesson: you cannot keep a good cheese down. Some crazy cheese fanatic will resurrect it, and in this case that credit goes to the David and Jo
Sparkenhoe Red Leicester Cheese from Great Britain The well-worn flannel shirt of cheeses. Dairy farmers David and Jo Clarke wanted to make farmhouse Red Leicester; they just weren’t sure how to go about it. For a time, it was extinct.
Made by David & Jo Clarke at Sparkenhoe Farm, Upton, Leicestershire. This cheese renews your faith in the old British Red Leicester. 2012-08-10 Sparkenhoe is a truly authentic Red Leicester with a beautifully nutty taste: a legendary cheese made from an old recipe, dating back to 1745. Annatto, the dye used to make its orange colour, is a natural plant dye obtained from a South American bush.
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Sparkenhoe Red Leicester At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist. Buy Sparkenhoe Red Leicester from Cotswold Cheese – Products locally sourced where we can and a wide range of quality cheese, accompaniments and deli essentials 'Sparkenhoe' is made in a totally authentic way using the farm's unpasteurised milk. Sparkenhoe is a truly authentic Red Leicester with a beautifully nutty taste: a legendary cheese made from an old recipe, dating back to 1745.
Annatto, the dye used to make its orange colour, is a natural plant dye obtained from a South American bush.
Our Sparkenhoe Red Leicester is the Vintage profile which has been aged for 22 months to develop its strong, powerful flavour. Deep russet red, flaky yet
Sparkenhoe Red Leicester is a lovely regular eating cheese, and can be worked into a cheese board with 1kg generously feeding up to ten people at an average dinner party. Our cheeses are delivered by courier for overnight/next day delivery, for customers in England and Wales only, so they arrive in … Sparkenhoe Farm David and Jo’s families have been farming in the area for generations and have been invaluable in helping get the cheese business off the ground! Handmade on the Sparkenhoe farm, the same farm that stopped producing Red Leicester over 150 years ago, and started again in 2005.
Sparkenhoe Red Leicester Cheese is a traditional cheese made from the milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves. Find more hard cheeses here. To find out more about the Leicestershire Handmade Cheese Co click here.
The only unpasteurised farmhouse Red Leicester made in the World. Jo and David Clarke revived farmhouse Red Leicester sparkenhoe red leicester.jpg. Title: Sparkenhoe Raw Milk. Description: Traditional Handmade Cloth Bound Red Leicester Matured For 6 Months. 14 Oct 2020 Sparkenhoe Red Leicester. Being a hard cheese, Red Leicester is a good pairing to both medium and full-bodied red wines.
Sparkenhoe is matured for six months, with a firm texture and gentle lactic butterscotch flavour. Sparkenhoe Red Leicester is a traditional cloth-bound Red Leicester, coloured with annatto - a South American spice that became popular in British cheese-making in the 18th century. This is a subtle cheese, with a rich nutty quality, complemented by flavours ranging from warm spices and chai, to cured ham. We also offer some 30 hour full-time places for working parents who are eligible.
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Posted on 5 January 2018 11 December 2018 by kieran #44: Sparkenhoe Red Leicester. New year.
Sparkenhoe Red Leicester is a traditional cloth-bound Red Leicester, coloured with annatto - a South American spice that became popular in British cheese-making in the 18th century.
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Sparkenhoe, made by David and Jo Clarke, is Englands' only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875.
Sparkenhoe Red Leicester background. Historically all Red Leicester cheese was made in the county of Leicestershire, using raw milk. A hard our work with this cheese.
EXTRA READING: Red Leicester was very popular in the English countryside, but fell out of favor when all the milk from this region was being used to make Stilton cheese. Now Sparkenhoe and a few other small producers are reviving the tradition. Neal’s Yard Dairy is an amazing cheese shop in London.
Deep russet red, flaky yet silky with a slightly open texture and savoury flavours that are nutty, smooth and rich. Red Leicester - Sparkenhoe £6.25 per 250g. Unpasteurised Traditional Rennet Cow. Weight: Select the weight for your hand-cut cheese. PLU 593.
Like many British cheeses, farmhouse production was wiped out by the Second World War and, as a result, most Red Leicester comes in a sweaty, claggy block. But, thanks to David and Jo Clarke, farmhouse Red Leicester has risen, zombie-like from its cheesy grave. Sparkenhoe Red Leicester Cheese hand-made Stilton here at Sparkenhoe Farm. It is part funded by the European Agricultural Fund for Rural Development Sparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875. The cheese is creamy and mellow, with a slightly flakey texture.