Sparkenhoe Red Leicester is a traditional farmhouse cheese made by David and Jo Clarke at Sparkenhoe Farm in Leicestershire.
Using raw milk from their own herd of pedigree Holstein-Friesian cows, the Clarkes revived the long-lost tradition of farmhouse Red Leicester in 2005, bringing back a style of cheese that had all but disappeared in England by the early 1950s.
Red Leicester has a long history at Sparkenhoe Farm, where it was originally produced from 1745 until 1875. Inspired by this heritage, David and Jo set out to recreate the great farmhouse cheeses of the past, using an old recipe and traditional cheesemaking methods. The result is a truly distinctive British cheese that celebrates the history of its region and the craftsmanship behind it.
Handmade and cloth-bound, Sparkenhoe is matured for six months on beechwood shelves, allowing its flavours to develop naturally. Its beautiful deep orange-red colour comes from annatto, a natural colouring derived from the seeds of the achiote tree, traditionally used in Red Leicester cheesemaking. The texture is slightly flaky yet creamy, with a mellow, nutty flavour and a gentle savoury richness that develops with age.
Sparkenhoe is England’s only unpasteurised farmhouse Red Leicester, made using raw milk from the farm’s own herd. As an artisan cheese, it may occasionally develop naturally occurring blue veins, which are perfectly normal and add to its individual character. The name Sparkenhoe itself has historical roots, originating from an old Leicestershire term meaning ‘gorsey nob’, and is also the name of the historic hundred area in which the farm sits.
A wonderful example of traditional British cheesemaking, Sparkenhoe Red Leicester is a fantastic addition to any cheeseboard. Its mellow, nutty character pairs beautifully with crisp apples, pickled onions and chutney, while a good ale or a full-bodied red wine makes an excellent accompaniment. A cheese with plenty of history and character, it is well worth rediscovering.