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Sparkenhoe Red Leicester
?Sparkenhoe? is made by David and Jo Clarke in a totally authentic way using the farms unpasteurised milk. The milk from the previous days milking is pumped across from the parlour to the cheese room at 4am. An old recipe discovered by Jo and David in then followed and traditional animal rennet added and annatto is then added to give the cheese its rich orange colour. Annatto is a natural plant dye obtained from a South American bush. The curds and whey are then scalded gently and then separated, the curds are then cut into blocks and turned to release further whey. The curds are then put through the mill and salt is added.
The cheese is put into moulds and pressed for 24hours, turned and pressed for a further 24 hours. The cheeses are bound in cloth and lard and matured for 4 ? months in the store at 10 degrees.
The cheeses are a traditional shape being made in large wheels of 10Kgs and 20Kgs
$18.99
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