Cheese of the week is a Sparkenhoe Red Leicester. Made by David and Jo Clarke in Leicestershire, it is the only handmade unpasteurised Red Leicester in the world. The cheese is matured for 6 months to develop a creamy, flaky texture and a nutty taste.
Our cheeses of the week this week are Hellfire and Beenleigh Blue, Hellfire Made by Cryer and Stott in Wakefield,Hellfire is a combination of cheddar, mustard seeds and Leeds Brewery Hellfire Pale Ale. It takes it's inspiration from French cheeses which combine mustard seeds and that are then washed in beer. Beenleigh Blue A moist, crumbly blue cheese made by Ticklemore Cheese in Devon. Rich, sweet and nutty, similar to Roquefort, it is one of only three ewe’s milk blue cheeses made in the UK