{"id":4063,"date":"2024-10-17T03:03:54","date_gmt":"2024-10-17T03:03:54","guid":{"rendered":"https:\/\/www.sutyo.com\/how-sparkenhoe-is-saving-red-leicester-cheese\/"},"modified":"2024-10-17T03:03:54","modified_gmt":"2024-10-17T03:03:54","slug":"how-sparkenhoe-is-saving-red-leicester-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-sparkenhoe-is-saving-red-leicester-cheese\/","title":{"rendered":"How Sparkenhoe is Saving Red Leicester Cheese"},"content":{"rendered":"
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Sparkenhoe Red Leicester<\/p>\n<\/figcaption><\/figure>\n

Leicesterchire Cheese. Leicester cheese. Red Leicester. All of these names refer to the eye-catching orange\/red colored cheese we know today as Red Leicester. One of the British territorial cheeses, like Double Gloucester or Cheshire, it is named for the area where it was originally made. Today there is only one farm in Leicester that still makes Red Leicester using a traditional recipe with raw milk.<\/p>\n

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Arka plan<\/h2>\n

Leicestershire County is in the East Midlands, an area known for the Battle of Bosworth Field\u2014 the last War of the Roses\u2014about an hour from London. Red Leicester cheese has been made in Leicestershire County since the 17th century. Often, it was created by the same producers who made Stilton; because of the different maturation times, it provided a more stable income for the farmers. Read more <\/em>about Stilton<\/em><\/a>.<\/em>\u00a0<\/p>\n

In 1759, a market in the city of Leicester was established for buying and selling Leicestershire cheese. The market also established guidelines and regulations to control the quality and production of the cheese. The market became so important that the name of the cheese changed to Leicester Cheese, after the city. To be sure the guidelines were met, a town crier read aloud the punishment that would befall anyone trying to pass off inferior cheese.<\/p>\n

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What is Red Leicester?<\/h2>\n
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Sparkenhoe Red Leicester on slate by Pierre-Yves Beaudouin\u00a0<\/a>\/\u00a0Wikime<\/a>d<\/a>ia Commons<\/a>\u00a0\/\u00a0CC BY-SA 4.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Traditional Red Leicester cheese is an artisan product handmade with raw milk, wrapped in cloth, and covered with lard. It is then aged 6\u201314 months. The cheese wheel is large and flat, weighing 10\u201320 kilos each, which results in a dry, crumbly cheese. The striking color is obtained by adding annatto, a natural food coloring obtained from the seed of the achiote tree. It\u2019s believed that the coloring was added to distinguish Leicester Cheese from other hard cheeses, like Cheddar.<\/p>\n

As with many cheeses in Britain, once there were hundreds of producers of artisan Red Leicester. However, industrialization saw the end of small farms and artisan cheese makers. By the 1950s, the only Red Leicester available was sold in blocks in the supermarket.\u00a0<\/p>\n

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Reviving Traditional Red Leicester at Sparkenhoe<\/h2>\n
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Jo & David Clark at Sparkenhoe<\/p>\n<\/figcaption><\/figure>\n

And that\u2019s the way it was for decades until one farm in western Leicester County revived the tradition of making raw milk Red Leicester. In 2005, Jo and David Clarke acquired the family farm, Sparkenhoe, along with pedigree Holstein Friesian cows, descendants of the original herd purchased by David\u2019s grandfather in the 1940s. They began making Red Leicester to bring value to the farm and to avoid selling the herd. Coincidentally, at about this same time, they learned that Red Leicester had been produced at Sparkenhoe around 1756 with milk from Longhorn cows at Leicestershire Handmade Cheese Co<\/a>.<\/p>\n

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Sparkenhoe cows<\/p>\n<\/figcaption><\/figure>\n

Today, Sparkenhoe is the only producer of traditional raw milk Red Leicester in the country and is recognized by the Slow Food Presidium<\/a>. Since there wasn\u2019t any Red Leicester to replicate, the Clarks worked with neighbors in the area and tested old recipes until they eventually achieved consistency; they also embraced the slight differences in each batch, which are part of the charm of handmade, artisan cheese.<\/p>\n

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Sparkenhoe Red Leicester by Pierre-Yves Beaudouin\u00a0<\/a>\/\u00a0Wikimedia Commons<\/a>\u00a0\/\u00a0CC BY-SA 4.0<\/mark><\/a><\/p>\n<\/figcaption><\/figure>\n

Red Leicester is a hard, pressed cheese, similar to Cheddar in texture. Unlike Cheddar, if you try to bend it, it should snap like a carrot, according to Jo Clarke. Its slightly sweet, nutty taste, with notes of caramel and a somewhat citrus finish makes it an everyday favorite cheese.\u00a0<\/p>\n

Red Leicester is the perfect addition to a traditional cheese board when you want to add color. It\u2019s also a good cheese to cook with as it melts easily into sauces and soups. Jo Clare shares \u201cThe absolute best way to enjoy it is melted on toast, especially with a bit of fresh tomato and onion. We use it like parmesan.\u201d<\/p>\n

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Sparkenhoe Red Leicester Leicesterchire Cheese. Leicester cheese. Red Leicester. All of these names refer to the eye-catching orange\/red colored cheese we know today as Red Leicester. One of the British territorial cheeses, like Double Gloucester or Cheshire, it is named for the area where it was originally made. Today there is only one farm in … Okumaya devam et “How Sparkenhoe is Saving Red Leicester Cheese”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4063","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4063","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4063"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4063\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}