Mature Sparkenhoe Red Leicester

Description

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 palate.

Try with Porter.

Out of stock? No problem — we can get it for you. Send us an email to order.