Red Leicester Sparkenhoe

Well, just as promised we opened the Sparkenhoe Red Leicester from Neal's Yard yesterday afternoon, and it did not disappoint. Some might be inclined to say "oh, this is a cheddar" and just dismiss it as such. But as you have come expect from us us, no cheddar is JUST a cheddar. Would you say that the Keen's, Montgomery's, Isle of Mull, or the Lincolnshire Poacher are JUST Cheddars? We think not. Like all of the Cheddars that we carry and age the Red Leicester is full of subtle flavours that dance across the palate where your garden variety block cheddar are very one dimensional.

Here is what we experienced after tasting this yesterday. The colour is very striking, as there is more annatto used in the process, very dark orange almost into sienna tones. The aromas are tangy and slightly yeasty with a bit of earthiness, like a freshly tilled field. Flavours are very traditional cheddar with a bit more going on in the background. Hints of yeast bread dough, and that yoghurty tang. We really enjoyed this cheese and think you will also. If you know someone who insists on "orange" cheese (think your kids, or your stubborn relation) and you want to open their mind to the possibilities then bring them in and have them try this cheese!

Notes from Neal's Yard about the cheese:
Made by David and Jo Clarke and Sparkenhoe Farm, near Upton, Leicestershire.
The first farmhouse Red Leicester in around 50 years. Jo and David Clarke have been making a delicious cheese for a couple of years now. Its flavours are gentle, lactic and savoury with a subtle, aromatic ending. The textures are smooth and moist. Red Leicester, using more annatto to colour it than Cheshire or Double Gloucester is visually very striking. Its colour is a deep reddish orange, contrasting with the brown-green moulds on its cloth rind.