A modern Stilton-style cheese, but made using traditional methods, and with raw milk, Sparky Blue is another fine example of the wonderful renaissance in small-scale, artisan British cheesemaking.
Made (and hand-ladled...my word does it make a difference!) in Leicestershire, the heart of Stilton country, by Will Clarke, son of rockstar cheesemakers Jo and David Clarke of Sparkenhoe Red Leicester, Sparky Blue is slightly denser and fudgier than other more crumbly Stilton style cheeses, and has the savoury levels dialled up...think old leather chair at your grandparents house vibes...in the best possible way. As with any world class blue cheese, it has the perfect balance of creamy richness, and savoury salty bite from the blueing, and the subtly wrinkling brown encroachment from the rind just adds to that leather chair theme. A patient maturation period of around 14 weeks allows all these complex, bold flavours to develop gradually, and in harmony.
If you want to get into truly traditional, modernist artisan cheese, Sparky Blue is unmissable.