After a 50 year absence, David and Jo Clarke brought farmhouse Red Leicester back to England, using raw milk from their pedigree herd. This is a more mature, meatier version of Sparkenhoe Red Leicester, aged for up to 12 months in total, creating richly savoury, brothy flavours and a texture that is crunchier and more crystalline than elastic.
Made with aw cow's milk and animal rennet in Nuneaton, Warwickshire.
