Sparkenhoe Blue

Sparkenhoe Blue

Creamy, unpasteurised blue cheese, subtly flavoured with blue mould.

£7.25 per 250g
Unpasteurised Traditional Rennet Cow
PLU 950

Key Facts

  • CountryEngland
  • RegionLeicestershire
  • FlavourCreamy, nutty sweet and delicately balanced
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.


  • IngredientsCows' Milk, Starter Culture, Rennet, Salt, Mould Culture
  • AllergensMILK

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1708
  • Energy kcal412
  • Fat36
  • Of which saturates23.7
  • Carbohydrates2.5
  • Of which sugars0.1
  • Protein22.8
  • Salt2.1
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email


Leicestershire Handmade Cheese Company is located in Upton, a small hamlet in the South West Leicestershire countryside on a working dairy farm called Sparkenhoe Farm. Run by David and Jo Clarke, dairy farmers whose families have farmed in the area for generations. David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers. David tries to grow as much of the feed on the farm as possible and buffer feeds the cows all year round to help produce milk as consistent as possible for the cheese making. Calving takes place all year round for the same reason. The farm is registered under the countryside stewardship scheme and all efforts are made in every respect with regard to conservation. The cows are all pedigree and all have names such as Greeta and Hyacinth and the herd was in the semi final of the national herds Gold Cup Award. David and Jo first started making cheese with Sparkenhoe Red Leicester, a traditional Leicester Cheese, in November 2005.

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