Sparkenhoe Blue


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

Stilton style made with raw milk: creamy pale texture, subtly flavoured with blue mould which laces its way deep into the cheese. Flavour reminiscent of old Leicester blue cheeses.

Characteristics: soft, creamy, mellow, buttery; a hint of spice comes at the end.

Best with: Dried fruit, salads figs, walnuts, port, sherry, or dessert wines; delicious melted in a burger or used in a sauce or a dip.