Handmade by David and Jo Clarke since 2005, Sparkenhoe is a farmhouse Red Leicester and the only unpasteurised version presently available. With a striking colour from the addition of annatto to the curds, it is clothbound, rubbed in lard and then matured for six months on the farm's beech shelves. First taste finds the flavours mellow, with a quiet lactic quality, however it opens into gorgeous notes of fresh nuts and finishes with a light citric tang. The texture is firm, balanced between flaky, chewy and supple. The milk comes from 150 head of the farm's pedigree Holstein Friesians that feed on the farm's pastures and calve year-round to ensure consistency. A classic territorial cheese, lovingly revived by dedicated and passionate cheesemakers.