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:                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.