Montgomery to Westcombe; and the British Territorials of Kirkham's Lancashire to Sparkenhoe Red Leicester; or the soft cheese of Baron Bigod, to Tunworth.

2014-08-14

A traditional Red Leicester cheese made from the milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves. Additional information Luckily, Sparkenhoe produce a version matured for 18 months rather than 6. About the young cheese they write : A traditional Red Leicester cheese made from the milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish.

The cheese is creamy and mellow, with a slightly flakey texture. The addition of natural annatto gives the cheese its deep orange-red colour. Sparkenhoe Red Leicester background. Historically all Red Leicester cheese was made in the county of Leicestershire, using raw milk. A hard our work with this cheese.

For a time, it was extinct. Five decades in fact. A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead.

Tasting creamy and mellow it has a slightly flaky texture. The addition of natural annatto gives this cheese it's deep orange-red colour.

Traditionally made Red Leicester cheese, nutty, mellow and rich tasting with a lasting flavour. Price per 200g.

Red Leicester is an English cheese, made in a similar manner to Cheddar cheese, although it is crumbly in texture, and typically sold at 6 to 12 months of age.

Now Sparkenhoe and a few other small producers are reviving the tradition. Neal’s Yard Dairy is an amazing cheese shop in London. A traditional Red Leicester cheese made from the milk of our own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves. Additional information Red Leicester had previously been made on Sparkenhoe farm between 1745 and 1875.

It is part funded by the European Agricultural Fund for Rural Development Sparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875. The cheese is creamy and mellow, with a slightly flakey texture. The addition of natural annatto gives the cheese its deep orange-red colour. Sparkenhoe Red Leicester background. Historically all Red Leicester cheese was made in the county of Leicestershire, using raw milk. A hard our work with this cheese.
Rut och johanna

Red Leicester is an English cheese, made in a similar manner to Cheddar cheese, although it is crumbly in texture, and typically sold at 6 to 12 months of age. Montgomery to Westcombe; and the British Territorials of Kirkham's Lancashire to Sparkenhoe Red Leicester; or the soft cheese of Baron Bigod, to Tunworth. 30 Dec 2014 The Red Leicester Cheese, named after the county of Leicestershire where it was traditionally produced, is a deep-orange coloured cheese Fortunately, on the Sparkenhoe Farm situated in the Leicestershire area of England, David and Jo Clarke seem to remember that production of this cheese Ocado Red Leicester. Open textured, distinctly sweet and nutty to taste.

Sparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875.
Sanna melinder

2010-09-10

Sparkenhoe Red Montgomery to Westcombe; and the British Territorials of Kirkham's Lancashire to Sparkenhoe Red Leicester; or the soft cheese of Baron Bigod, to Tunworth. Ocado Red Leicester. Open textured, distinctly sweet and nutty to taste. Great for cooking, in sandwiches and as part of a cheeseboard.

'Sparkenhoe' Farmhouse Red Leicester A traditional handmade Red Leicester cheese, using unpasteurised milk from their own herd of Holstein-Fresian cows

Being in the Stilton region, they opted to build a brand new dairy on the farm, purpose-built for making blue cheese. I have sold Red Leicester cheese for almost 4 years, but it was never really a cheese that interested me much.

Neal’s Yard Dairy is an amazing cheese shop in London.