Here in Devon we are extremely lucky to have so many fantastic local producers on our doorstep – from artisan cheeses and bespoke blended teas to quality sausages and handmade puddings. In a time when consumers are increasingly concerned with low food miles and the provenance of their food, locality and the ‘shop local’ campaign have never been more apt. With this in mind we are producing a blog series on our local producers and their delicious products, this week focusing on Sharpham.Cheese-making on the Sharpham Estate began in 1981 in the eighteenth century coach yard of Sharpham house. In 2003 the team moved to a purpose built creamery on the estate which allowed them to scale up production while retaining the traditional techniques that had made their cheeses so popular. All Sharpham cheeses are handmade by expert cheese-makers using the rich, unpasteurised milk from their own herd of Jersey cattle. The unpasteurised or raw-milk used to make their cheeses results in a completely unique flavour that changes seasonally with the climate, temperature and the feed given to cows.
The Sharpham range includes the award-winning Sharpham Rustic, a semi-hard cheese with mellow, creamy flavours and fresh lemony undertones when young developing into a slight nuttiness once matured. This Rustic cheese is also available in a Chive & Garlic version made with freshly pureed garlic which adds a delightfully savoury flavour to this creamy cheese.
The Sharpham is their soft cheese, often described as a brie or French Coulommier style cheese, it has a unique buttery flavour and soft, creamy texture.
Ticklemore Goat was originally made by Robin Congdon of Ticklemore Dairy but is now made by Sharpham. A light and delicate goat’s cheese it has a moist, crumbly texture and subtle zesty flavour.
Click here to view the whole Sharpham range and for more info.