麻豆社

David and Jo Clarke have been making Red Leicester cheese at Sparkenhoe Farm the traditional way for twenty years. Sarah Swadling joins David Clarke at morning milking time, and he explains how poor milk prices led them to take the leap into cheesemaking. The family nearly didn't choose Red Leicester, as the mass produced version had a bad reputation. They realised this actually meant there was a gap in the market for a raw milk cloth-bound cheese, which hadn't been made on farm in Leicestershire for many years. The decision paid off as Sparkenhoe Red Leicester is now stocked in high end cheesemongers and farm shops across the country. The farm's also able to support the next generation with David and Jo's son, William, joining the business to make a blue cheese. Sarah follows the cheesemaking process from milking parlour to cheese board and learns the answer to the all important question: why is Red Leicester, red?

Produced and Presented by Sarah Swadling.