Artisanal cheese Red Leicester is produced with unpasteurized cow's milk in Great Britain. It is a cheese cured for 6 months, with crumbly texture , and characteristic medium taste.
It is served in wedges of 560 grs. or in big wedges of about 710 grs. grams approximately.
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|Mature period||Más de 6 meses|
|Kind of milk||Raw|
This artisanal cheese owes its name to its city of origin - Leicester. An English cheese that stands out for its quality. It has a medium taste and a tendency to crumble due to the ripening period, which lasts a minimum of 6 months.
It is produced in a traditional and artisanal way by the cheesemaker Sparkenhoe.They produce it with milk from their own Friesians cows and age it in their own cellars.
Its taste is medium, sweet with touches of almond, and a citrus finish.
Artisanal Cheesemaker Sparkenhoe is located in the hamlet of Upton, Leicestershire. It is a family owned and operated cheesemaker that has passed the cheese-making techniques from generation to generation. Today it serves as a model for the production of English artisanal cheese.