Red Leicester - Sparkenhoe

Red Leicester - Sparkenhoe

The only traditional farmhouse Red Leicester made in Leicestershire. Complex mellow flavour with nutty, fruity tones.

£6.00 per 250g
Unpasteurised Traditional Rennet Cow
PLU 593

Key Facts

  • CountryEngland
  • RegionLeicestershire
  • FlavourNutty and fruity
  • 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.

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1708
  • Energy kcal412
  • Fat21.7
  • Of which saturates21.7
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein25.5
  • Salt1.625
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 sales@paxtonandwhitfield.co.uk.

About

Sparkenhoe is being made on a Leicestershire farm, something that has not happened since 1956, therefore this cheese is the ONLY Leicester to be made on a farm with raw milk in Leicestershire. Leicester cheese was made on Sparkenhoe Farm by Mr George Chapman in 1745. He was quoted by Robert Bakewell, a famous breeder of the time, to have had ‘one of the best herds of longhorns known anywhere’. These included his prize winning bulls ‘Old Sparkenhoe’ and the ‘Earl of Upton.’ The Chapmans ceased cheese production in 1875 due to the fact there was no money to be made from cheese production. The last time Leicester cheese was made on a farm in Leicestershire was in the 1950s by a Mr Shepherd of Bagworth. He was a dairy farmer and was said to have made the finest Red Leicester Cheese and supplied all the local butchers and cheese shops. Over 50 years on, this age old art has been revived by Leicestershire Handmade Cheese Company making the aptly named ‘Sparkenhoe’ Leicester.

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