HERD
Holstein Friesians Cow
Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.
MILK
Unpasteurised
Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
UPTON, SOUTH WEST LEICESTERSHIRE, BRITISH ISLES
David and Jo’s families have been farming in the area for generations and have been invaluable in helping get the cheese business off the ground! The farm is set in rolling Leicestershire countryside and the dairy enterprise is run by David with help from Roger, who does most of the milking and Billy who is in charge of feeding the cows (William and Annie also have a big part to play in seeing that everything runs smoothly!). David tries to grow as much of the feed on the farm as possible and buffer feeds the cows all year round to help produce milk as consistent as possible for the cheese making. Calving takes place all year round for the same reason. The farm is registered under the countryside stewardship scheme and all efforts are made in every respect with regard to conservation. The cows are all pedigree and all have names such as Greeta and Hyacinth and the herd was in the semi final of the national herds Gold Cup Award.
Nuneaton is a large town in northern Warwickshire, England. The population in 2011 was 86,552, making it the largest town in Warwickshire. The author George Eliot was born on a farm on the Arbury Estate just outside Nuneaton in 1819 and lived in the town for much of her early life.
David and Jo Clarke
Dairy farmers whose families have farmed in the area for generations. David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers. The cows are fed on the farm’s lush pastures and calving takes place all year round to keep the milk supply as consistent as possible.David and Jo started making ‘Sparkenhoe’, a traditional Leicester Cheese in November 2005. They use the milk produced from their own cows and this is pumped straight from the parlour directly into the cheese vat ready to make the cheese.
Cows’ Milk, Salt, Animal Rennet, Starter culture.
| Energy | 1708kj/412kcal |
| Fat | 21.7g |
| of which saturates | 21.7g |
| Carbohydrates | 0.1g |
| of which sugars | 0.1g |
| Protein | 25.5g |
| Salt | 1.63g |
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