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. 

Sparkenhoe Red Leicester

  • Raw cows milk

    Animal rennet

    Clothbound with lard

    Caramel + Nutty + Umami

  • Local delivery is available in the Exeter area but please note we cannot currently ship cheese across the UK.