We asked Sharpham cheesemaker Claudia, to tell us about her work in the dairy, why cheesemaking and some top spots in her South Devon home.Tell us about your work?It’s an early start at Sharpham. I arrive at 6am and work until about 3pm-ish. I’m involved in all aspects of the dairy – making the cheese, washing up, brining, and helping …
New crackers & chutneys launch at Dartmouth
The annual celebration of all things food and drink in Dartmouth saw the Sharpham team launch their brand new cracker range and two new chutney flavours to complete the perfect cheeseboard.The two new chutney recipes complement Sharpham’s cheeses perfectly, but would go equally well with cold meats and pork pies. The new Bramley Apple & Hunt’s Wobbler Cider Chutney combines apples, local …
Meet the Makers #2 Peter
We asked Sharpham Production Manager, Peter Howarth, to run us through his day in the dairy, why cheesemaking and his top tip for a visit to South Devon.What does a typical day consist of for you? I usually arrive at the dairy just after 6am. First job is to check that the milk delivered that morning is what we expected. …
Great Taste Two Star Success
We have exciting news! Our Camembert has achieved Great Taste Two Star status!Over 14,000 products entered the 2022 Great Taste Awards organised annually by The Guild of Fine Food, and fewer than 10% were awarded 2-stars.We are over the moon that our ‘baby’, the little cheese we developed from scratch to mark our 40th birthday year in 2021, has been …
Roasted Vegetable Tart with Rustic Dulse & Sea Lettuce
A tasty, cheesy, moreish tart, ideal for everything from casual summer al fresco dining to family picnics on the beach. With the mildly salty, umami tang of our ‘seaweed cheese’ and the caramelised sweetness of roasted veg. Delicious!
Meet the Makers #1 – Nicky
We asked Nicky D… Why cheesemaking? And about life before Sharpham.Cheesemaker Nicky’s typical day begins around 6am when she’s collected by Greg or Pete. She doesn’t drive so starts the day in the backseat, with some banter over whatever’s on the radio and a takeaway coffee heading down the narrow country lanes to Sharpham. By the time they arrive at …
Gold Rush! Award success for Sharpham
The merry month of May has seen an awards gold rush here at the Dairy! It’s fair to say the team is over the moon.Hot on the heels of our Bcorp Certification, we’ve been named joint winners of the Sustainability Award at the prestigious Virtual Cheese Awards – and just for good measure, have picked up no fewer than FIVE …
We’re a BCorp!
We are the first dairy cheesemaker in the UK to receive B Corp™ certification.Sharpham Dairy is proud to share that we are now a Certified B Corp business, the first UK dairy cheesemaker to achieve this globally recognised certification. This means we meet the highest standards of social and environmental impact; we put people and planet up there with profit …
Elmhirst – A tale of two Devon Estates
What inspired the name of our most elegant cheese?Firmly rooted in the South Devon countryside, Sharpham Cheese can trace one of those long, winding roots six miles upriver to the Dartington Estate, to the spectacular hall surrounded by 1,200-acres and to its pioneering owners, Leonard and Dorothy Elmhirst. The Elmhirsts bought the neglected 14th century Dartington Estate in 1926 and …
March Recipe: Sharpham Rustic Butternut Squash & Leek Gratin
Sharpham Rustic is a semi-hard cow’s milk cheese with a crumbly texture, golden colour and a delicate, slightly citrus flavour. It melt beautifully making it perfect to cook with. Friend of Sharpham and food writer, Harry Hook, has created this delicious vegetarian dish with a cheesy, cruchy, caramelised topping especially for our March spotlight cheese.