A Beginner's Guide to Sparkenhoe Red Leicester

If you think Red Leicester is just a mild, everyday cheese, Sparkenhoe is about to change your mind. Sparkenhoe Red Leicester is the real deal — a farmhouse cheese with centuries of history, made the traditional way on a working farm in Leicestershire, England.

What is Sparkenhoe Red Leicester?

Sparkenhoe is the only Red Leicester cheese still made on a farm in Leicestershire using raw, unpasteurised milk. It was revived in 2005 by David and Jo Clarke at Sparkenhoe Farm, bringing back a cheese-making tradition that had disappeared from the county for over 50 years.

The result is a cheese that is worlds apart from the supermarket variety — complex, buttery, and full of character.

What Does It Taste Like?

Sparkenhoe Red Leicester has a rich, nutty flavour with a smooth, slightly flaky texture. As it ages, it develops deeper caramel and savoury notes with a long, satisfying finish. The natural annatto colouring gives it that beautiful deep orange hue that Red Leicester is famous for.

• Young Sparkenhoe (4–6 months) — mild, creamy, and buttery
• Aged Sparkenhoe (8–12 months) — deeper, nuttier, and more complex

How to Serve Sparkenhoe Red Leicester

• On a cheese board — it’s a showstopper alongside a Stilton and a soft Brie
• With crackers and chutney — a classic pairing that lets the cheese shine
• With apple or pear slices — the sweetness of fruit perfectly complements its nuttiness
• Melted — it melts beautifully, making it perfect for toasties, sauces, and gratins
• With a glass of ale or Pinot Noir — both pair wonderfully with its rich flavour

Why Choose Sparkenhoe Over Regular Red Leicester?

Shop Cheese Board Essentials

At Fine Foods To You, we stock everything you need to serve Sparkenhoe Red Leicester beautifully — from artisan crackers and crostini to premium chutneys, relishes, and antipasto. Delivered across Australia.