Sparkenhoe Shropshire Blue

A unique cheese, hand-made by Will Clarke, from the family's own pedigree Holstein-Friesian cows. It has a beautiful, peachy coloured paste, shot through with meandering blue veins, and a mellow rich and buttery taste.
R Raw Milk
£32.00
How Much Cheese To Buy

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Product details

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.

*A whole Sparkenhoe Shropshire Blue weighs approximately 8kg. Smaller weights are a cut of a whole cheese. 

More Information
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Blue
Ingredients

Raw Cows' Milk 95.00%, Rennet, Salt, Starter Culture, Mould Culture, Annatto

Nutritional Info (per 100g)

Energy 1708KJ , 412Kal |Fat (g) 36 Of Which Saturated (g) 23.7 | Carbohydrate (g) 2.5 Of Which Sugars (g) 0.1 | Protein (g) 22.8 | Salt  (g) 2.1

Allergen Advice For allergens see ingredients in bold.

Keep refrigerated below 8°. For pieces that are 500g or larger, please eat within 14 days of receipt. For pieces smaller than 500g, please eat within 10 days of receipt.

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