Sharpham Camembert
Handmade with Jersey Cow's milk
They say life begins at forty and what better way to mark this milestone birthday than by creating a brand new member of the family. Our cheesemakers, led by Peter Howarth, have spent much of the past year refining a new cheese, Sharpham Camembert. After much tweaking and tasting, Pete and Greg launched this onto the nation’s cheeseboards in November 2021, and since then, it has gone on to win several awards.
A moist, soft, creamy, surface-ripened cow’s milk cheese, it is typically made in individual rounds, making it perfect for baking. Camembert becomes creamy, oozing, and ideal for dipping when heated.
Sharpham Camembert is a unique combination of traditional Normand methods and our singular South Devon terroir. It’s inspired by the French classic but is very much its own cheese.
Wholesalers and Stockists
If you are interested in stocking Camembert rounds in your cheese shop or on a deli counter, please contact [email protected]. Are you already stocking the cheese but would like a helpful sales sheet for your team?
Awards
Sharpham Camembert FAQS
Why is the inside of the cheese so yellow?
Sharpham cheese is made from grass-grazed Jersey cows' milk, so the milk is yellow and golden, resulting in a buttercup-yellow hue in the paste.
What is the best way to serve Sharpham Camembert?
Let it sit at room temperature for at least 30 minutes so the centre softens and the flavours open up. If you are not planning on eating the whole cheese, consider portioning it before bringing it to room temperature
It's also incredible baked. Visit our recipe sections to see how best to cook the Camembert.
Why does my cheese sometimes have a stronger aroma?
Soft cheeses naturally become more aromatic as they ripen. This is normal and part of their character.
Is the rind edible?
Yes — the bloomy white rind is completely edible and adds depth and earthiness to the flavour.
In the shop
Perfect with