Free
Local
Delivery
on orders over �35
standard delivery
�7.50 (UK Mainland)



Loading Zoom, please wait

Sparkenhoe Red Leicester

Price Starting at: £6.46

Please Choose:

David and Jo Clarke brought back traditional Red Leicester cheese making in 2005 on Sparkenhoe Farm in Leicestershire. It is a handmade, clothbound cheese that is dyed with annatto and matured for three-six months. It has a firm texture and a complex lactic, nutty flavour that fills the mouth with flavour, but doesn't overwhelm the palatte.

Try with Porter.

Country of Origin:England
Style of Cheese:Hard
Milk:Cow
Vegetarian:No
Unpasteurised:Yes

 Go Back to Cheese 
Product Reviews

There are currently no reviews for this product. Be the first to Write a review.

Customers who bought this product also purchased...
Morbier  More Info  MorbierPrice: £4.88Originally made in the homes of the same dairy farmers who made Comté. During the winter the farmers needed to make a smaller cheese which would sustain them until spring, so they created Morbier. Both morning and evening milk was used, with ... more info
Saint Nectaire  More Info  Saint NectairePrice: £6.88From the Auvergne, this cheese was first given to Louis XIV by the Marechal de Senneterre. It is made from the rich milk of the Salers cows. It has a silky texture and full-flavoured spicy, walnut flavours. Try with Pinot Noir.
Villages Rodeo Pale Ale  More Info 
 Sold Out  Villages Rodeo Pale AlePrice: £2.50Brewed in Deptford by Archie and Louis with Cascde, Ahtanhum and Magnum hops. 4.6% ABV, 330ml can.
Villages Pontoon South Pcific Red Ale
Villages Pontoon South Pcific Red AlePrice: £2.50Brewed in Deptford by Archie and Louis with Waimea, Rakau and Magnum Hops. 4.3% ABV in 330ml cans.
Rachel  More Info  RachelPrice: £8.75Made by Pete Humphries near Shepton Mallet, Somerset. The lightly washed rind gives it a lovely aroma, though it is not as powerful as Cardo. Great with Yakima Red.
Ossau Iraty  More Info  Ossau IratyPrice: £7.70This cheese is made in two of France's western Pyrénées regions: Ossau and Iraty in the Pays Basque forests. The Basque country has a long history of making cheese with the milk of Manech ewes. It has a lovely tangy, slightly sweet ... more info