The Cheesemonger’s Notes
England’s only raw milk Red Leicester, clothbound and traditionally matured for exceptional depth
Sparkenhoe Red Leicester is a true original — the only Red Leicester made using unpasteurised milk in England. Produced by the Clarke family at Sparkenhoe Farm in Leicestershire, this cheese is crafted using traditional methods that preserve the authentic character of this historic British cheese.
Made using milk from the farm’s own herd and bound in muslin cloth, each cheese is matured for around six months on wooden shelves. This traditional maturation allows the cheese to develop its firm yet creamy texture and complex flavour profile. The use of natural annatto gives Sparkenhoe Red Leicester its distinctive deep orange-red colour, a hallmark of this classic cheese.
The flavour is rich, creamy, and beautifully balanced, offering nutty sweetness with subtle citrus brightness on the finish. Occasional natural blue veining may appear, a normal and intrinsic part of traditional clothbound production, adding further character and depth.
This is Red Leicester as it was originally made — authentic, expressive, and deeply satisfying.
Perfect Pairings
• Apple chutney or caramelised onion chutney
• Crusty bread or oatcakes
• Fresh apple or pear
• Traditional cider
• Amber ales or light red wines
Ideal Uses
• A classic addition to a British cheese board
• Perfect for traditional cheese selections
• Excellent in sandwiches
• Grated into savoury dishes
• Served simply with bread and chutney
Why We Stock It
Sparkenhoe Red Leicester represents the authentic farmhouse version of a cheese that has largely been industrialised elsewhere. Its use of raw milk, cloth binding, and traditional maturation delivers depth and character rarely found in modern Red Leicester.
At The Norfolk Deli, we champion cheeses that preserve genuine heritage and craft. Sparkenhoe Red Leicester offers customers the opportunity to experience this historic British cheese in its truest and finest form.
Not sure if this is the right cheese for you?
Read our Hard Cheese Guide or learn how to talk to your cheesemonger