The nights are drawing in, the leaves are falling and the weather is turning. What better cheese to eat in this season than Sparkenhoe Red Leicester made by David & Jo Clarke a husband & wife team from Hinckley, where in 2005 the revival of a classic & traditional farmhouse Red Leicester began. With an army of 160 Holstein-Fresian cows and a small plot of land this duo embarked on a big undertaking with only a three day cheese making course under their belts. The cheese making adventure began with only a basic recipe in hand and although the first batch was terrible a wholesaler bought all seven from them they knew they were on to something. With lots of searching for old equipment and being as original to true to the product is a big thing for Sparkenhoe. The cheese they produce is best between 6-7 months and has a smooth & buttery texture but a nutty & earthy flavour with a caramel sweetness. The foods that we have at this time of year can be improved on with the addition of this cheese from jacket potatoes to my personal favourite on top of a Chilli Con Carne because you may not get a strong cheese flavour but the nutty richness it adds is sublime with the tomatoes & heat of the chilli. With Bonfire night celebrations still continuing this cheese should be on the list of the must buy foods to add versatility to all your meal options.

With winter round the corner the warming colour & flavour of this cheese is the perfect addition!

Buy on-line direct from the Sparkenhoe Farm for some tasty cheesy treats.

The Cheesy1