Jo and David Clarke are famous for their Sparkenhoe, the only farmhouse Red Leicester made in the county. But
the make other cheeses on the farm too. The first addition was Battlefield Blue, primarily to give them something else to sell at farmers’ markets! Others followed, such as Jo’s Cheese, Sparkenhoe Blue, and — according to a recent Radio 4 program — soon to include a Stilton.
Bosworth Field is a made on the farm with unpasteurised milk. It’s a wonderful mould-ripened cheese, semi-soft with a white crumbly centre getting softer towards the grey mould.
It’s made with the raw milk from the dairy cows and is made in a small vat. The milk is heated gently and the curds are cut by hand and allowed to pitch for an hour, the curds are then placed in 5kg moulds and pressed gently over night and the following day placed in a brine bath. The cheese is then ripened for 2–3 months when the rind forms, sometimes taking on a gorgeous wrinkly appearance.
The name derives from the Battle of Bosworth Field, the final battle in the War of the Roses. The victory for the Lancastrians led to their leader, Henry, becoming the first Tudor king. The battle was thought to have been fought near Market Bosworth, but more recent surveys revealed it to have been two miles south-west of there, with part of the battleground being within the Clarke’s farm in Upton!