At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist.
After a 50 year absence, David and Jo Clarke brought farmhouse Red Leicester back to England, using raw milk from their pedigree herd.
Made with raw cow's milk and animal rennet. Clothbound with lard.