Traditional Sparkenhoe Red Leicester

Britain Artisan Revival Leicestershire Handmade Cheese Company

Sparkenhoe Red Leicester is a bold revival of Englands traditional farmhouse Red Leicester, produced by the Clarke family at their farm-dairy. The cheese is made using raw (unpasteurised) cows milk, cloth-bound and matured in the old style, making it one of the few authentic examples of its type left.
Every wheel reflects decades of farming heritage and a return to local cheesemaking craft.

Flavour Profile

• Nutty, mellow savoury base with a hint of sweet citrus tang.

• Deep orange-red paste (from natural annatto) delivering warmth and colour.

• Firm yet crumbly texture that melts and flakes, especially in the more matured versions.

Tasting Notes

On tasting, the cheese opens with approachable nutty sweetness, evolving into a tangy citrus finish that lingers. The texture gives way to a satisfying crumb-and-melt effect, especially as you chew: the bright orange-red hue and cloth-bound rind add character you wont find in mass-market Leicesters.

Pairing Suggestions

• A good full-bodied ale (brown or amber) complements the nutty and sweet tones.

• Medium-bodied red wine (like a red or a mature Pinot Noir) works well.

• For white, a slightly oaked Chardonnay will highlight the sweetness and citrus notes.

• On the board: pair with simple rye crackers, cornichons or chutney (stone-fruit based) and roasted hazelnuts for texture.

Milk Source

Made from raw (unpasteurised) milk from Holstein-Friesian (and possibly other breeds) cows on the Clarkes farm at Sparkenhoe Farm, Upton, Leicestershire. The milk is pumped directly from the parlour into the cheese vat each morning at roughly 4 am.

Heritage & Herd

Sparkenhoe is the name of the farm, and historically of the land area ("hundred") in which the farm sits. The Clarkes revived the traditional style of Red Leicester which had largely disappeared, starting production in 2005.
Their commitment to craft, heritage and place makes this cheese a true artisan icon.

Maturation

Cloth-bound and matured for at least six months on beech shelves. Some versions are matured for much longer (12-18+ months) to produce a vintage style with deeper flavour.

Presentation

• Large wheel: traditional sizes quoted at 22 lbs and 44 lbs (≈10-20 kg) for whole wheels.

• Deep orange-red paste, cloth-bound rind giving a rustic artisan look.

Shelf Life & Serving

• Store refrigerated.

• Best served at room temperature to unlock full flavour and aroma.

• Ideal as a centrepiece for cheeseboards stand it alongside more mild cheeses to appreciate its character.

• Once cut, wrap well and consume within 12 weeks for best quality.

Ingredients & Allergy Advice

Pasteurised? No this is made with raw (unpasteurised) cows milk.
Ingredients: Cows milk, salt, cultures, animal rennet, annatto (natural colour)
Allergy advice: Contains Cows Milk

Country of Origin

United Kingdom Leicestershire, England.