Sharpham Cremet Arancini is a truly indulgent dish. Spheres of crispy golden breadcrumbs reveal steaming hot risotto with a melted Sharpham Cremet centre making them both gooey and delicious. Serve on a rich bed of rich tomato sauce for dunking. These makes the most satisfying of summer evening meals. This recipe is versatile to make for a main, starter or even appetiser, just change the size of the ball and use a smaller quantity of Cremet if you need just a bite-sized mouthful.
Sharpham Baked Camembert and a Strawberry Salsa
Sharpham Camembert is baked to perfection for a deliciously oozy, creamy cheese and then topped with a lovely light Strawberry salsa made with chopped rosemary fresh Britsh strawberries and a dash of balsamic and honey for a striking Summertime recipe, perfect for sharing with family and friends and goes very well with a glass of Sharpham Pinot Noir Rose.
Smoked Salmon and Sharpham Dulse & Sea Lettuce Pizza
Try this incredibly indulgent seafood pizza. Handmade with a creme fraiche base topped with smoked salmon, finished off with Sharpham Dulse & Sea Lettuce. This unique artisan cheese from Sharpham gives you all you need for an artisan pizza! The cheesy melted goodness with a lovely umami twist.
Baked Camembert and Wild Garlic
Baked Camembert and Wild Garlic
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!
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.
Cheese and Caramelised Onion Bread & Butter Pudding
The ultimate comfort food, this cheesy, savoury Bread & Butter Pudding is a great way to elevate humble ingredients and make good use of leftovers – stale bread works wonders, and you can use any cheese you like. Feel free to throw in any leftover roasted carrots, parsnips or meat if you wish. It’s a fine accompaniment to a roast dinner – or a delicious midweek dish on its own. Recipe by food writer and friend of Sharpham Cheese, Harry Hook.
Goat’s Cheese Fondant with honey marinated beetroot
Goat’s Cheese Fondant with honey marinated beetroot & pomegranate has been kindly created for us by Elly Wentworth, Head Chef at The Angel Dartmouth, the celebrated, relaxed fine dining restaurant on the Dart. Former Masterchef The Professionals Finalist, Elly creates accomplished dishes that deliver bold flavours and showcase the best produce from within a 30 mile radius.
Brie Beignet Fritters with Fruit Chutney
Classical French cheese fritters which mix Sharpham Brie with choux pastry. They’re lightly fried in oil and served with fruit chutney or garlic mayonnaise. The brie gives the beignets a creamy texture and works really well with fruit chutney or garlic mayonnaise. An ideal starter or a light lunch served with a green salad. Another great recipe from chef and recipe creator extraordinaire, Ray Lorimer.
Spiced Moroccan Grains & Chick Peas with a Ticklemore Crust
Moroccan grains and chick peas tenderly cooked in a mild curry paste and vegetable stock. Baked with roasted red peppers and a Ticklemore and coriander crust. Another delicious dish created for us by chef and recipe creator extraordinaire, Ray Lorimer. Preparation required the day before you want to make it though so plan ahead!
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