Sharpham Cheese FAQS
Welcome to the Sharpham Cheese FAQs — your go‑to place for everything you’ve ever wondered about our award‑winning cheeses.
Whether you’re curious about how our cheeses are made, how best to store and serve them, or what makes Sharpham so uniquely Devon, this page brings together the answers in one simple, deliciously informative space.
Our cheeses are crafted by hand on the Sharpham Estate using traditional methods, local milk, and a deep respect for the land around us. Naturally, that means people often have questions about flavour, ripeness, sustainability, delivery, and the best ways to enjoy each cheese at its peak. You’ll find all of that here — clear, helpful guidance shaped by the way real customers shop, cook, and entertain.
General Questions about Sharpham Cheese
Is Sharpham cheese made with vegetarian rennet?
Yes — all Sharpham cheeses are made using vegetarian rennet, making them suitable for vegetarians.
Where is Sharpham cheese made?
Sharpham cheeses are handmade at The South Devon Food Hub, just outside Totnes in Devon, using milk from local herds and traditional artisan methods.
How should I store my Sharpham cheese?
Keep it wrapped in waxed or breathable paper in the fridge. Avoid cling film if possible, as this traps moisture and can affect the flavour. Bring to room temperature before serving.
Can I freeze Sharpham cheese?
You can freeze our cheese. The soft cheese is best frozen at its desired ripeness and then consumed quickly after defrosting. The semi-hard cheeses can be frozen, but it might affect the texture, making them a little drier/powdery, so once frozen, they are best used in cooking. Enjoy your cheese fresh for the best experience.
How long will my cheese last once opened?
Most Sharpham cheeses will keep for 3–5 days once opened if stored correctly, the semi-hard cheeses longer. The Soft cheeses should be eaten sooner for peak flavour.
Serving your cheese
The best way to serve Sharpham cheese is at room temperature. Taking the wrapped cheese out of the fridge a few hours before serving will ensure you’re tasting those complex flavours at their best. Cheese served straight from the fridge may taste bland.
If you have a large cheese you might want to cut off just the portion you want to serve on the cheeseboard and return the rest to the fridge to keep it in tip top condition for longer.