Cheese make |
Crumbly |
---|---|
Cheese post make |
Blue |
Milk type |
Cow |
Strength |
4 |
County |
Nottinghamshire |
Pasteurisation |
Pasteurised |
Vegetarian |
Yes |
- You cannot add "Bungay Butter" to the basket because the product is out of stock.
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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
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Categories: Cheese, Crumbly, Blue, Cow's Milk
Tags: blue veins, cheese, pasteurised, Shropshire, Sparkenhoe, vegetarian
Additional information
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Available in 250g and multiples thereof. If you would like a bigger wedge for example 500g, please select 2 x 250g into the shopping basket and make a comment at checkout. Please note the later photographs in the gallery are of a 500g wedge; first photos show a 250g wedge
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