Sparkenhoe Red Leicester

Sparkenhoe Red LeciesterSmall.jpg

Origin:                       England
Region:                      Upton, Leicestershire
Made by:                   David & Jo Clarke
Type:                          Hard
Milk:                           Cow
Milk Treatment:    Raw
Coagulant:                Traditional Rennet

Matured for 18 months on the Clarkes’ farm in Leicestershire, Sparkenhoe develops tiny salt crystals which contrast with the sweetness of the annatto used to dye it.

Characteristics: famous orange paste with knubbly grey rind; firm body and flaky texture; sweet with green-grass bitterness, butterscotch and nutty flavours.

Best with: the humble farmhouse cheese works well with full-bodied red wines and port.