Jo and David Clarke's story is about how traditions can be revived and brought back to the centre of food culture. Sparkenhoe Red Leicester is not just a cheese – it is a part of English cheese history that might otherwise have been lost forever. Jo and David Clarke are farmers in Warwickshire, England, and their family has raised cows and farmed the land at Sparkenhoe Farm for generations. Their interest in cheesemaking began when they noticed that there was a lack of truly traditional Red Leicester on the market. Although the cheese known as "Red Leicester" was sold in shops, it was an industrially produced version made from pasteurised milk, which did not correspond to the original artisanal cheese. In 2005, the Clarkes decided to revive traditional Red Leicester making for the first time in over 50 years. Their starting point was to make the cheese using traditional methods, using unpasteurised cow's milk from their own cows. Sparkenhoe is the only Red Leicester made in the true traditional way. The Clarks' contribution to the Red Leicester tradition has made Sparkenhoe a highly regarded cheese both in the UK and internationally. Today, it is featured in the selections of many prestigious cheese counters and retailers, and is considered one example of the rebirth of British cheese culture.