Sparkenhoe Red Leicester
Region: Upton, Leicestershire
Made by: David & Jo Clarke
Milk Treatment: Raw
Coagulant: Animal 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.