Sparkenhoe Red Leicester

Our Sparkenhoe Red Leicester is currently the profile which has been aged for 14-16 months to develop its strong, powerful flavour. Deep russet red, flaky yet silky with a slightly open texture and savoury flavours that are nutty, smooth and rich.

The only Unpasteurised Farmhouse Red Leicester in the World. David Clarke revived Farmhouse Red Leicester in 2005 by creating Sparkenhoe. Before that there hadn’t been any Farmhouse Red Leicester made for 50 years. Coming from a three-generation farming family, David had been bemoaning the lack of good quality Red Leicester, when his friends challenged him to use his own milk to make one!

  • Matured on site at Rennet & Rind by Perry

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  • MILK


Holstein Friesians Cow

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.



Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

A Word on Rennet & Rind Maturing

"Sparkenhoe Red Leicester is the truest form of it kin, and also has some of qualities a famous french cheese called Mimolette. These cheeses have gnarly rinds which are devoured by cheese mite (completely safe!) and create heaps of character (look it up!). I love that you can almost visually see the history by inspecting the rind. So we do very little brushing allowing that rind to breakdown. Get it proper gnarly. We go for about an 18 month profile for impact!"

Perry James Wakeman - R&R Affineur

Upton, South West Leicestershire, BRITISH ISLES

David and Jo’s families have been farming in the area for generations and have been invaluable in helping get the cheese business off the ground! The farm is set in rolling Leicestershire countryside and the dairy enterprise is run by David with help from Roger, who does most of the milking and Billy who is in charge of feeding the cows (William and Annie also have a big part to play in seeing that everything runs smoothly!). David tries to grow as much of the feed on the farm as possible and buffer feeds the cows all year round to help produce milk as consistent as possible for the cheese making. Calving takes place all year round for the same reason. The farm is registered under the countryside stewardship scheme and all efforts are made in every respect with regard to conservation. The cows are all pedigree and all have names such as Greeta and Hyacinth and the herd was in the semi final of the national herds Gold Cup Award.

Nuneaton is a large town in northern Warwickshire, England. The population in 2011 was 86,552, making it the largest town in Warwickshire. The author George Eliot was born on a farm on the Arbury Estate just outside Nuneaton in 1819 and lived in the town for much of her early life.

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David and Jo Clarke

Dairy farmers whose families have farmed in the area for generations. David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers. The cows are fed on the farm’s lush pastures and calving takes place all year round to keep the milk supply as consistent as possible.David and Jo started making ‘Sparkenhoe’, a traditional Leicester Cheese in November 2005. They use the milk produced from their own cows and this is pumped straight from the parlour directly into the cheese vat ready to make the cheese. ..

Cows' Milk, Salt, Animal Rennet, Starter culture. 

of which saturates21.7g
of which sugars0.1g

Allergens, Ingredients and Nutritional Information Disclaimer
These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email




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