Cheese make |
Crumbly |
---|---|
Cheese post make |
Blue |
Milk type |
Cow |
Strength |
4 |
County |
Nottinghamshire |
Pasteurisation |
Pasteurised |
Vegetarian |
Yes |
- You cannot add "Aveline 150g" to the basket because the product is out of stock.
Sparkenhoe Blue Shropshire 250g
£8.95
Sparkenhoe Shropshire Blue – Made by Will Clark in Leicestershire
Jo and David Clarke have built an enviable reputation for making the only raw milk, clothbound, farmhouse Red Leicester in the UK. Now their son, Will, has returned to the family farm to take up the challenge of making the UK’s only raw milk Shropshire Blue. Will makes this to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk, just as they do for their Sparkenhoe Red Leicester. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down. The taste is buttery and mellow with a gentle spice to finish.
Out of stock
Email when stock available
You may also like…
Sparkenhoe Vintage 250g
Peter’s Yard Sourdough Crispbreads 200g
Related products
Highmoor whole cheese
A semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose's family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows' milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.