No one was making Farmhouse Red Leicester in England anymore when David and Jo Clarke brought it back in 2005. It is traditionally made by hand using unpasteurised milk, clothbound with lard & matured for 6 months. This version is matured for a further 12 months, developing deep sweet & savoury flavours, with caramel notes and a long umami finish.

Mature Sparkenhoe

  • Raw cows milk

    Animal rennet

    Clothbound with lard

    Caramel + Nutty + Umami