Watch again: Tuesday Night is Cheese Night with Charlie Turnbull and Greg ParsonsCharlie is a cheese expert, cheesemonger and awards judge and host of the Academy of Cheese famous ‘Tuesday Night is Cheese Night’ You Tube channel. In November he chatted to Sharpham owner, Greg Parsons, and talked Sharpham Brie, Ticklemore, cows, how Greg came to buy the cheesemaker and …
Cheese scones with Rustic Chives & Garlic
Scones flavoured with fresh, rich and crumbly Sharpham Rustic Chives & Garlic are deeply savoury and delicious, especially straight from the oven served with butter and a rich chutney, and a steaming bowl of soup.
‘Cheese with a taste of the sea’ by Martin Hesp
We’ve all heard of surf-n-turf – and some restaurant critics are sniffy about the prospect – but there’s a new seascape-meets-landscape kid on the Westcountry block which has nothing to do with matching steak with lobster.Sharpham Dairy has launched a delicious new cheese which utilises the very best from Devon’s fields and blends it with a healthy and sustainable harvest …
Sharpham is new Patron of Academy of Cheese
Sharpham joins forces with the Academy of Cheese as Patron to support their mission to encourage a greater understanding of the craft of cheesemaking.The Academy of Cheese, brainchild of fellow Devon cheesemaker, Mary Quicke, was set up to promote cheese knowledge for the artisan cheese industry and for cheese lovers. Since it was launched in 2013, with its motto of …
Jamie’s tickled by Ticklemore
“Gentle, elegant, complex…perfect citrus and nutty notes…”…so said Jamie Oliver when he tasted our Ticklemore Goat’s cheese this weekend as part of the Neal’s Yard ‘Buy British Cheese’ box for October. The Neal’s Yard Dairy ‘Buy British Cheese’ subscription box has done a tremendous amount to support, and in fact to save, small-scale British cheesemaking during the Covid crisis. With …
Sharpham Mexican style cheese on toast
Made on the Sharpham Estate on the banks of the River Dart, near Totnes in Devon, Sharpham Brie is actually closer to a French Coulommier. Handmade using unpasteurised Jersey milk and vegetarian rennet, it has a unique, meltingly soft, creamy texture and buttery flavour. The creamy delicacy of the cheese pairs beautifully with the soft, creamy avocado and the tangy lime, with the chilli providing a tongue-tingling contrast to the creaminess.
Sharpham Washbourne, leek & wild garlic tart
Wild Garlic is a delicious perennial that grows in abundance on the Sharpham estate. It partners perfectly with cheese, and they find themselves paired together in many different dishes at The Cellar Door, our onsite restaurant. It is available from late winter through to the end of spring.
Sharpham launch brand new cheese
We have exciting news! We are launching a brand new cheese this autumn 2020.Sharpham Rustic with Dulse & Sea Lettuce is a fresh, rich and crumbly cheese laced with gems of locally hand-harvested seaweed. The addition of seaweed gives a subtle, savoury, umami finish to the classic Sharpham Rustic. It’s delicious on its own and will be a unique and …