Sparkenhoe Red Leicester
Made by David and Jo Clarke at Sparkenhoe Farm, this is England's only hand-made raw-milk Red Leicester, revived in 2005 and cloth-bound, ripened six months on beechwood shelves with its colour from natural annatto.
Cut by hand, so the final weight may vary by a few grams
England
England's cheesemaking runs from the cave-aged Cheddar of Somerset and the blue Stilton of the East Midlands to Red Leicester, Wensleydale and Lancashire. A revival of farmhouse and artisan makers has brought back raw-milk, cloth-bound and regional cheeses.
Raw cows' milk (95.00%), Salt, Rennet, Starter culture, Annatto
Keep refrigerated below 8°C. Freshly cut and wrapped to order. Please eat within 14 days of receipt.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
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