Sparkenhoe Vintage 250g

Sparkenhoe Vintage  – Cow’s Milk – Raw – Animal Rennet (Nuneaton, Warwickshire)

The cheese making process starts with the raw unpasteurised milk being pumped straight from the milking parlour directly into the cheese room at 5am, using the freshest possible milk straight from the cow! First adding the animal rennet, this sets the curd. Then the annatto is poured in to the milk to give the cheese its rich orange colour. The team will bind the wheels with cloth and lard and then take them to the cheese store where they will be matured for 6 – 8 months if traditional and 12 – 14 months if vintage at approximately 11 degrees. This traditional process of cloth-binding and larding the cheese allows the red Leicester to form a natural rind; which helps contribute to the flavour and complexity and allows the cheese to breathe.