Verified by hand — from the farm's own website
Who we are
About the farm
We, the Clarke family, have farmed a small corner of Leicestershire for generations: Sparkenhoe Farm near Upton covers 380 acres (about 154 ha), of which 250 acres are clover-rich pasture and 130 acres arable and cover crops. We milk 150 pedigree Holstein-Friesian cows, keep 150 Romney ewes, grow most of our feed ourselves and farm regeneratively with direct drilling. From our own raw milk we make England's only unpasteurised Red Leicester, as well as Sparkenhoe Blue, Shropshire Blue, Bosworth Field and Redemore. In an old wagon hovel converted in 2015 we run a cheese shop and tea room, and our online shop delivers to mainland UK.
Snapshots
Image rights: Leicestershire Handmade Cheese Co
What we raise
Livestock
Here we list the animals we keep, with breed and headcount. Open a row and we show you what we process from them (milk, meat, eggs, honey…) and which of our products we sell.
Cattle (150 head) – Holstein Friesian (150 head)
- Cheese
- Hard, long-aged cheese „Sparkenhoe Red Leicester” · raw milk, aged / matured
- Hard, long-aged cheese „Vintage Red Leicester” · aged / matured
- Blue cheese „Sparkenhoe Blue”
- Blue cheese „Shropshire Blue”
- Bloomy-rind (camembert-style) „Bosworth Field”
- Redemore
- Cheese · gift pack
- Milk
- Raw milk · raw milk
- Cheese
Sheep (150 head) – Romney (150 head)
- Wool, leather & feathers
- Wool duvet / pillow
- Wool, leather & feathers
More of our products
- Cheese
- Cheese
- Eggs
- Table eggs
- Honey
- Honey
Processing & crafts
Dairy processing / cheesemaking
Sales channel
- Farm-gate sales
- Online shop
- Delivery / shipping
- Gastronomy
Product categories
Product groups
Area
The farm's size category is based solely on the area of land, not on the scale of official revenue.
154 ha (380.5 acre) · medium (50–300 ha)- meadow, pasture (grassland) · 101 ha (249.6 acre) 66%
- arable land · 53 ha (131 acre) 34%
Farming method / certification
Community farming
Languages spoken
EnglishLocation
Contact
Data source
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