Product Details

Location

Sparkenhoe Red Leicester is made in Warwickshire, England. The Clarke family takes pride in their use of sustainable, ethical practices and regenerative farming, ensuring the longevity of their land and illustrating their commitment to artisanal, handmade cheese.

Tasting

This cheese is creamy, nutty, and mellow – it’s deliciously complex and balanced with citrus flavours. After being bound in muslin cloth, this cheese spends 6 months maturing on beach shelves.

Pairing

Red Leicester has an earthy, nutty, slightly caramelised flavour that pairs well with full-bodied white wines, including Oaked Chardonnay. It also works beautifully with Bordeaux Blends,  or Red Port for bold pairings.

Recipe

Red Leicester Cauliflower Cheese with Leeks

Ingredients:

• 1 large cauliflower, cut into florets
• 2 leeks, sliced
• 200g Red Leicester cheese, grated
• 50g butter
• 50g plain flour
• 500ml milk
• Salt and pepper

Instructions:

1. Preheat Oven:
   • Preheat to 200°C (400°F), gas mark 6.
2. Cook Veg:
   • Boil cauliflower for 5 minutes, drain.
   • Sauté leeks in butter until soft.
3. Make Sauce:
   • Melt butter, stir in flour for 1-2 minutes.
   • Gradually whisk in milk until thickened.
   • Add most of the cheese, salt, and pepper.
4. Assemble and Bake:
   • Combine cauliflower and leeks in a dish.
   • Pour over cheese sauce, top with remaining cheese.
   • Bake for 20-25 minutes until golden.
5. Serve:
   • Let cool slightly, then serve hot.

Enjoy your Red Leicester Cauliflower Cheese with Leeks!

Extra Information

• Region: Warwickshire, England
• Milk: Cow’s
• Suitable for Pregnant Women: No
• Vegetarian: No
• Style: Hard
• Serve and store: Wrap in wax paper, store below 8 degrees, serve at room temperature.

Ingredients

Raw cow’s milk, salt, animal rennet, natural annatto, cheese cultures, clothbound with lard.

Allergens

Cow’s milk