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.
We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is most respectful way to treat this precious food.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Blue|
|For Pregnant Women?||No|
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.|
|Storage||Keep refrigerated below 8°. |
Freshly cut and wrapped to order. Please eat within 10 to 14 days of receipt.