Sparkenhoe Blue Leicester

This raw milk cheese follows in the tradition of English blue cheeses such as Stilton. After renneting, the curd is cut, rested, then salted and moulded before being smoothed and pierced to allow the blue to develop. Its creamy, melt-in-the-mouth texture, criss-crossed with fine blue veins, reveals buttery, salty and delicately spicy notes. A generous and refined cheese, reflecting the expertise of the Clarke family.