Sparkenhoe Red Leicester
Sparkenhoe is the only Red Leicester made today in Britain with raw milk on a farm in Leicestershire. David and Jo Clarke started making Sparkenhoe in 2005 from their herd of 150 Holstein Friesian and 160 other cows of various breeds.
It's eye-catching colour is down to Annatto, a natural plant dye, which gives the cheese it's vibrant orange colour.
David and Jo's commitment to relaunching the often tired reputation of Red Leicester has worked wonders - the Sparkenhoe Red Leicester offers a strong and powerful flavour which makes it an essential ingredient for the perfect Ploughmans lunch or as an accompaniment for the cheese board!
| Country of Origin | England |
|---|---|
| Milk Variety | Cows' |
| Style of Cheese | Hard |
| Vegetarian? | No |
| Organic? | No |
| Unpasteurised? | Yes |
| Storage |
Keep refrigerated below 8°. |
| Nutritional Info (per 100g) |
Energy: 1708KJ, 412Kcal / Fat: 36.5g, of Which Saturated 21.4g / Carbohydrate 0.1g, of Which Sugars <0.1g / Protein: 25.5g / Salt: 1.63g |
| Ingredients |
Raw cows' milk (95.00%), Salt, Rennet, Starter culture, Annatto |
| Allergen Advice |
For allergens see ingredients in bold. |