Sparkenhoe is made by David and Jo Clarke in a totally authentic way using the farm's unpasteurised milk. The milk from the previous day's milking is pumped across from the parlour to the cheese room at 4 am. An old recipe discovered by Jo and David is then followed and traditional animal rennet added. Annatto is then added to give the cheese its rich orange colour. The cheeses are bound in cloth and lard and matured for 6 months in the aging room. The result is a intense, sharp, and earthy cheese with a brittle texture. This exceptional cheese is unlike any storebought Red Leicester you've ever had!
David and Jo’s families have been farming in the area for generations and have been invaluable in helping get the cheese business off the ground! The farm is set in rolling Leicestershire countryside and the dairy enterprise is run by David with help from Roger, who does most of the milking and Billy who is in charge of feeding the cows. David tries to grow as much of the feed on the farm as possible and buffer feeds the cows all year round to help produce milk as consistent as possible for the cheese making.
- Made from unpasteurized cow's milk.
- Photo depicts whole 22 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.