Thomas Hoe Red Leicester
This variant is currently sold out.
Cows Milk, Pasteurised, Animal Rennet
Made by Long Clawson Dairy, Leicestershire
This cheese is taken from the founding father who began making the cheese in the Vale of Belvoir in the 1800′s. Following the techniques and traditional methods used by Thomas Hoe Stevenson over a century ago, the dairy continue to make top quailty speciality cheese.
Buttery, cloth-bound and matured for six months producing a flaky, open texture cheese.
In 3 words: Slightly Sweet, Caramelised, Rich