Mature Sparkenhoe Red Leicester
£10.00 – £30.00
Description
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.
Additional information
Additional information
| Weight | N/A |
|---|---|
| Weight | 250g, 500g, 750g |
| Country Of Origin | England |
| Style Of Cheese | Hard |
| Milk | Cow |
| Vegetarian | No |
| Unpasteurised | Yes |
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